Mushroom and Potato Paprikash Recipe

Ingredients

• For Sautéing:

  • ¼ cup vegetable oil (plus more as needed)
  • 2 pounds mushrooms (trumpet or cremini), tough stems removed, halved if larger than 2 inches
  • Salt and black pepper

• For the Stew:

  • 1½ pounds Yukon Gold potatoes, scrubbed and chopped into 1-inch pieces
  • 1 tablespoon unsalted butter
  • 1 large yellow or red onion, chopped
  • 8 garlic cloves, smashed and chopped
  • 2 tablespoons sweet paprika (preferably Hungarian)
  • ½ teaspoon smoked paprika
  • ¼ cup dry white wine
  • 1 cup vegetable stock
  • 1 (14-ounce) can crushed tomatoes

• For the Creamy Finish:

  • 1 cup sour cream, at room temperature
  • 3 tablespoons all-purpose flour

• For Garnish:

  • ½ cup chopped fresh dill (or 2 teaspoons dried dill)
  • ½ cup chopped fresh parsley

Instructions

1. Brown the Mushrooms:

   • Heat the vegetable oil in a Dutch oven or large pot over high heat.
   • Add half of the mushrooms, season with salt, and cook for about 5 minutes, stirring once or twice, until browned.
   • While the mushrooms cook, spread the chopped potatoes on a plate or shallow bowl and microwave for 3 to 5 minutes until halfway cooked. (Alternatively, parcook in salted boiling water for 3 to 5 minutes if not using a microwave.)
   • Transfer the browned mushrooms to a plate. Add more oil to the pot if needed, then brown the remaining mushrooms in the same way. Transfer them to the plate with the first batch.

2. Prepare the Stew Base:

   • Reduce the heat to medium-high and add the butter to the pot.
   • Add the chopped onion and season with salt. Cook for about 3 minutes, stirring, until the onion begins to soften.
   • Stir in the garlic and cook for another 2 minutes until the garlic is fragrant and the onion is soft.
   • Reduce the heat to low and add the sweet paprika and smoked paprika. Stir well to combine with the onion.
   • Add the white wine and increase the heat to medium. Simmer while scraping up any browned bits from the bottom of the pot.
   • Add the vegetable stock and crushed tomatoes. Then, add the par-cooked potatoes and mushrooms, along with any accumulated juices from the plate.
   • Season generously with black pepper. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cover and cook for 15 minutes.

3. Finish the Stew:

   • Uncover the pot and cook for an additional 5 minutes, until the potatoes are fully tender and the liquid has reduced slightly.
   • In a medium bowl, whisk together the sour cream and flour. Gradually whisk in a few ladlefuls of the hot stew liquid to temper the sour cream mixture.
   • Reduce the heat to low and stir the sour cream mixture and herbs into the pot. Mix well, adjusting the texture with up to ½ cup of water if the stew is too thick.
   • Taste and adjust seasoning with more salt and pepper if needed.

4. Serve:

   • Ladle the stew into bowls. Garnish with chopped fresh dill and parsley.
   • Enjoy hot, with crusty bread if desired!

This hearty stew is perfect for a cozy meal. Enjoy!