Mushroom And Potato Paprikash Recipes

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PAPRIKA CHICKEN WITH MUSHROOMS



Paprika Chicken with Mushrooms image

There's something about chicken with paprika that is soooo good! Cooking this dish covered makes a nice mushroom sauce that can be spooned over the chicken for serving.

Provided by MARLANA ADAMEK

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 40m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breasts
1 teaspoon paprika
salt and pepper to taste
1 pinch garlic powder
¼ cup butter
1 onion, sliced into thin rings
1 pound fresh mushrooms, sliced

Steps:

  • Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
  • In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
  • Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.

Nutrition Facts : Calories 259.5 calories, Carbohydrate 6.8 g, Cholesterol 91.3 mg, Fat 14.4 g, Fiber 1.8 g, Protein 27 g, SaturatedFat 8 g, Sodium 138.5 mg, Sugar 3.2 g

MUSHROOM POTATOES



Mushroom Potatoes image

I frequently prepare this side dish as a change from mashed potatoes. Our son is a real meat-and-potatoes man, and he things they're great.-Skip Dolliver, South Hamilton, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 5

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 cup fat-free milk
1 large onion, chopped
4 medium potatoes, peeled, diced and cooked
Paprika

Steps:

  • In a bowl, combine soup, milk and onion. Stir in the potatoes. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until bubbly.

Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 159mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

MUSHROOMS PAPRIKASH



Mushrooms paprikash image

This vegetarian sauce is flavoured with caraway, paprika and parsley. Serve on pasta or jacket potatoes

Provided by Sara Buenfeld

Categories     Dinner, Main course, Pasta

Time 20m

Number Of Ingredients 11

½ tsp caraway seed
1 tbsp olive oil
1 onion , halved and sliced
300g cup mushroom , quartered
1 large green pepper , deseeded and cut into chunks
2 tsp sweet smoked paprika
400g can chopped tomato
1 vegetable stock cube (or gluten-free alternative)
4 tbsp soured cream
chopped parsley (optional)
pasta , microwave jacket potato or crusty garlic bread, to serve

Steps:

  • Heat a large sauté pan or wok, add the caraway seeds and lightly toast over the heat for a few seconds. Add the oil, then tip in the onion, mushrooms and pepper, and season well (salt will help draw the moisture from the mushrooms). Cook, stirring frequently, for about 6-8 mins until the vegetables are softened and the onion is starting to turn golden.
  • Stir the paprika into the vegetables, tip in the tomatoes, stock and half a can of water, and leave to cook for 5 mins. Top portions with the soured cream and parsley, if using, and serve with pasta, jacket potatoes, or garlic bread.

Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 1.8 milligram of sodium

MUSHROOM AND POTATO PAPRIKASH



Mushroom and Potato Paprikash image

This recipe is a vegetarian adaptation of chicken paprikash, a classic dish in Hungary, where there are many regional and cultural variations. This version is not at all traditional, though mushrooms are common in Hungarian cooking. To make this dish doable on a weeknight, par-cook the potatoes while you're searing the mushrooms. If time is not an issue, you can skip that step, but it will increase the lid-on cooking time to about 30 minutes in Step 2. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture in the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be made in an Instant Pot. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 45m

Yield 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil, plus more as needed
2 pounds mushrooms, such as trumpet or cremini, tough stems removed, halved if larger than 2 inches
1 1/2 pounds Yukon Gold potatoes, scrubbed and chopped into 1-inch pieces
Salt and black pepper
1 tablespoon unsalted butter
1 large yellow or red onion, chopped
8 garlic cloves, smashed and chopped
2 tablespoons sweet paprika, preferably Hungarian
1/2 teaspoon smoked paprika
1/4 cup dry white wine
1 cup vegetable stock
1 (14-ounce) can crushed tomatoes
1 cup sour cream, at room temperature
3 tablespoons all-purpose flour
½ cup chopped fresh dill or 2 teaspoons dried dill
½ cup chopped fresh parsley

Steps:

  • Warm the oil in a Dutch oven over high heat. Add half the mushrooms, season with salt, and brown for 5 minutes, stirring once or twice. Meanwhile, spread the potatoes on a plate or a shallow bowl and microwave for 3 to 5 minutes; they should be about halfway cooked, not fully. (If you don't have a microwave, you can parcook in salted boiling water for 3 to 5 minutes instead.) Transfer the first batch of mushrooms to a plate, add a little more oil if the pan is dry, and brown the second batch the same way, seasoning with salt and transferring them to the plate when done.
  • Reduce the heat to medium-high. Add the butter to the pot, then the onion. Season with salt and cook for 3 minutes, stirring, until the onion just begins to soften. Add the garlic and cook for 2 more minutes, until the onion is soft and the garlic is fragrant. Reduce the heat to low and add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine, increase the heat to medium and let it come to a simmer while you scrape up any browned bits on the bottom of the pot. Add the vegetable stock and the crushed tomatoes, then the potatoes and mushrooms, along with any liquid that accumulated on the plate. Season generously with black pepper. Increase the heat to high to bring the mixture to a boil, then reduce the heat to maintain a simmer and cover the pot. Cook for 15 minutes.
  • Uncover the pot and cook for about 5 minutes more, until the potatoes are fully tender and the liquid has reduced a bit. Meanwhile, combine the sour cream and flour in a medium bowl, then whisk a few ladlefuls of the hot liquid into the sour cream mixture. Reduce the heat to low, then add the sour cream mixture and herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.

MUSHROOM PAPRIKAS OR PAPRIKAS GOMBA



Mushroom Paprikas or Paprikas Gomba image

Found this in the local paper and it sounds like a delicious alternative to chicken paprikas. The recipe is by Al Church whose Hungarian mother used to make this during Lent. Serving size is an estimate.

Provided by darthlaurie

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
1 cup chopped onion
1 lb cremini mushrooms or 1 lb button mushroom, washed and cut in half
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Hungarian paprika (Szeged brand recommended)
1 cup chicken broth or 1 cup vegetable broth
1 tablespoon flour
1/2 cup sour cream

Steps:

  • Heat oil in a skillet. Add onion and cook until soft.
  • Add mushrooms and season with salt, pepper and paprika.
  • Cook 10 to 15 minutes over medium heat until mushrooms are soft.
  • Combine broth, flour and sour cream.
  • Pour into mushroom mixture in pan and cook gently until slightly thickened.
  • Serve over egg noodles.

Nutrition Facts : Calories 179.2, Fat 13.7, SaturatedFat 4.7, Cholesterol 12.8, Sodium 747.4, Carbohydrate 11.5, Fiber 2.4, Sugar 3.8, Protein 5.8

INSTANT POT MUSHROOM AND POTATO PAPRIKASH



Instant Pot Mushroom and Potato Paprikash image

An electric pressure cooker is the very best appliance to use when you want deep, long-simmered flavor in very little time. Here, it's used to make quick work of this comforting, cold-weather stew, a vegetarian adaptation of the classic Hungarian dish chicken paprikash. This version is not at all traditional, though it has mushrooms, which are common in Hungarian cooking. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture to the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be prepared on the stovetop. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Sarah DiGregorio

Categories     vegetables, main course

Time 35m

Yield 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil, plus more as needed
2 pounds mushrooms, such as trumpet or cremini, tough stems removed, halved if larger than 2 inches
Salt and black pepper
1 tablespoon unsalted butter
1 large yellow or red onion, chopped
8 garlic cloves, smashed and chopped
2 tablespoons sweet paprika, preferably Hungarian
1/2 teaspoon smoked paprika
1/4 cup dry white wine
1 cup vegetable stock
1 1/2 pounds Yukon Gold potatoes, scrubbed and chopped into 1- to 2-inch pieces
1 cup sour cream, at room temperature
3 tablespoons all-purpose flour
1 (14-ounce) can crushed tomatoes
1/2 cup chopped dill or 2 teaspoons dried dill
1/2 cup chopped parsley

Steps:

  • Turn on a 6- to 8-quart electric pressure cooker and select the sauté setting (on the more, or hot, setting, if you have it). Add the vegetable oil, then half of the mushrooms. Season with salt, and brown for about 5 minutes, stirring once or twice. Remove the first batch of mushrooms and place on a plate. Add a little more oil if the pot is dry, and brown the second batch the same way, seasoning with salt and transferring the mushrooms to the plate when done.
  • Add the butter to the pot, then the onion. Season with salt and cook for 2 minutes, stirring, until the onion just begins to soften. Add the garlic, and cook for 1 minute more, until the garlic is fragrant. Add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine and carefully scrape up all the browned bits on the bottom of the pot with a spatula. Add the vegetable stock, then the potatoes and mushrooms, along with any accumulated liquid on the plate. Season generously with black pepper. Turn off the sauté setting. Close the lid and twist the pressure knob to seal. Cook on high pressure for 2 minutes.
  • Turn off the pressure cooker and quick-release the pressure by carefully turning the pressure knob to venting. While the steam releases, combine the sour cream with the flour in a medium bowl. Uncover the pot and stir in the crushed tomatoes. Whisk a few ladlefuls of the hot liquid into the sour cream mixture. Add the sour cream mixture and the herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.

PAPRIKA MUSHROOMS



Paprika Mushrooms image

I use paprika in much of my cooking...it gives food a nice, mild flavor and adds pretty color. These mushrooms are great alongside chicken or beef entrees. -Rosemarie Kondrk, Old Bridge, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

2 medium onions, chopped
2 tablespoons vegetable oil
1 tablespoon paprika
1 pound fresh mushrooms, halved
1 cup chicken broth

Steps:

  • In a large skillet, saute onions in oil until tender. Stir in paprika. Add mushrooms and broth; bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until mushrooms are tender.

Nutrition Facts :

MUSHROOMS PAPRIKASH WITH EGG NOODLES



Mushrooms Paprikash With Egg Noodles image

Creamy flavorful yumminess! This is a very rich dish. Be generous with the tomato paste and paprika.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
1 medium onion, sliced
1 garlic clove, minced
1 lb mushroom, sliced
1 tablespoon tomato paste
1 tablespoon paprika
1/4 teaspoon salt
1 cup sour cream
12 ounces egg noodles

Steps:

  • In a frying pan, melt butter over medium heat. Add onion and cook until golden.
  • Add garlic and mushrooms and cook until liquid is mostly evaporated.
  • Add tomato paste, paprika and salt. Simmer until blended and heated through.
  • Remove from heat and stir in sour cream.
  • Meanwhile cook pasta until tender. Drain noodles and toss with mushrooms.
  • Serve hot.

Nutrition Facts : Calories 586.3, Fat 27.3, SaturatedFat 15, Cholesterol 132.2, Sodium 350.5, Carbohydrate 70.8, Fiber 5.2, Sugar 7.7, Protein 17.7

MUSHROOMS PAPRIKASH



Mushrooms Paprikash image

Enjoy this delicious mushroom and noodles recipe that's ready in 20 minutes - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 11

4 cups uncooked egg noodles (8 ounces)
1 tablespoon margarine or butter
2 packages (8 ounces each) sliced mushrooms
2 cloves garlic, finely chopped
4 teaspoons paprika
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup sour cream
1/4 cup milk
2 teaspoons chopped fresh or 1/4 teaspoon dried dill weed
1/2 cup shredded Cheddar cheese (2 ounces)

Steps:

  • Cook and drain noodles as directed on package.
  • While noodles are cooking, melt margarine in 10-inch nonstick skillet over medium heat. Cook mushrooms, garlic, paprika, salt and pepper in margarine, stirring occasionally, until mushrooms are tender and most of liquid has evaporated.

Nutrition Facts : Calories 255, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 2 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg

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