nutritional information

Per 1-cup serving:

  • Calories: 159
  • Protein: 6 g
  • Total Fat: 6 g
  • Saturated Fat: 2 g
  • Carbohydrates: 23 g
  • Cholesterol: 8 mg
  • Sodium: 160 mg
  • Fiber: 5 g
  • Sugar: 6 g

Mushroom Paprikash

Mushroom Paprikash

Serves 4

30 minutes or fewer

Making this stew ahead gives the flavors a chance to develop. Serve over egg noodles, gnocchi, or pan-fried polenta slices.
  • 1 Tbs. olive oil
  • 4 cups sliced mushrooms (10 oz.)
  • 1 medium bell pepper, diced (1 cup)
  • 1 medium onion, diced (1½ cups)
  • ½ cup dry white wine
  • 2 Tbs. all-purpose flour
  • 1 Tbs. hot or sweet paprika
  • 1 15-oz. can crushed tomatoes
  • ¼ cup reduced-fat sour cream

Heat oil in skillet over medium-high heat. Add mushrooms, and cook 7 minutes. Stir in bell pepper and onion; reduce heat to medium. Sauté 5 minutes, or until onion is translucent. Add wine, and cook 2 minutes. Stir in flour and paprika. Add tomatoes and 1/2 cup water, and cook 3 minutes, or until sauce has thickened.

STORE/SERVE  Cool, and refrigerate in airtight container up to 5 days. Warm in saucepan over medium-low heat. Stir sour cream into warm paprikash mixture just before serving.

March 2013 p.57

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comments

Mushroom dish

Gail - 2013-05-07 14:09:15

Definitely needs salt. I also doubled the paprika. This is good enough, but I won't be rushing to make it again.

Mirandamom - 2013-04-29 02:46:15

I used 3 tbsp paprika (instead of just 1), and added some salt and pepper. I served it over egg noodles that were cooked for 8 minutes, then were tossed in a bit of butter. Will make this again!

Sandy - 2013-03-24 21:09:36

Yum

Alyson - 2013-03-18 12:40:15

I added 2 tbsp lemon juice and 2 tsp fresh thyme and felt it really improved it! Very tasty considering how few ingredients are required and how quick it is to make.

Steph - 2013-03-11 08:38:56

This was just ok. Would not make again.

EJD - 2013-02-22 00:10:36