Portobello Paprikash

I’ve always thought of chicken paprikash as Jewish—in part because I used to enjoy it at the home of my Hungarian aunt, Judy Raichlen. But to make paprikash kosher (you can’t combine meat and dairy products), you had to use nondairy “sour cream,” which always seemed like cheating. Instead, I decided to keep the traditional sour cream sauce, but eliminate the meat, so I now make paprikash with portobello mushrooms. This goes over well with the vegetarians in the family, and it also makes a s