Mushroom Paprikas is a vegetarian main dish served over egg noodles or spaetzle. Since I had made spaetzle for the German meal I settled for egg noodles for this one. The aroma in the kitchen from the sauce churned up the appetites.
I did not have red pepper paste so I made some with roasted red pepper. I bought shitake mushrooms as they are the most popular in my house but I could have used baby bellas. I was in two minds about the banana pepper but in the end I am glad I added it.
Recipe adapted from here
You will need
1 tbsp. butter
1/4 cup onion, diced
1 clove garlic, minced
1 banana pepper, sliced after seeds and vein is removed
15 mushroom, shitake or baby bella
2 tomatoes, diced
1 red pepper
1/4 cup sour cream
salt and paprika to taste
Char the pepper on a gas stove or grill. Cover in aluminium foil and keep aside for 15-20 minutes. Peel the charred skin off the pepper and cut into pieces. Grind the roasted pepper to a paste. You should not have to add any water the juice of the pepper should be enough to grind it in.
Heat butter in a pan and saute the onion. When tender add the garlic. Saute for a couple minutes then add the mushrooms and peppers.
Saute some more before adding the tomatoes, red pepper paste and water. Season with salt and paprika.
When the sauce begins to come together scoop out a ladle full of sauce into a bowl. Whisk with sour cream and return to the pan. When the sour cream is mixed in with the rest of the sauce turn off heat.
Cover and keep aside until you are ready to eat it.
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