Creamy Mushroom Paprikash Over Pasta

Name: Creamy Mushroom Paprikash Over Pasta
Yield: Makes 4 servings
Cuisine: Hungarian
Ingredients: Sour cream or crème fraîche, ½ cup (4 fl oz/125 ml); Yellow onion, 2 cups (7 oz/220 g) thinly sliced; Tomato paste, 2 tablespoons; Sea salt and freshly ground pepper; Fresh pappardelle pasta, ¾ lb (375 g); Sweet Hungarian paprika, 1 teaspoon; Dry white wine, ¾ cup (6 fl oz/180 ml); Caraway seeds, ½ teaspoon; Cremini mushrooms, 1 lb (500 g), quartered; Unsalted butter, 3 tablespoons; Fresh dill, ¼ cup (¼ oz/7 g) chopped

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This rich pasta dish is a vegetarian riff on a Hungarian paprika-infused chicken dish. I like to serve it on wide, fresh pasta ribbons, but dried egg noodles or spaetzle would also be wonderful.

Ingredients

Unsalted butter, 3 tablespoons
Cremini mushrooms, 1 lb (500 g

Method

Bring a large pot of salted water to a boil. Meanwhile, in a wide frying pan over medium heat, melt 2 tablespoons of the butter. Add the mushrooms, caraway seeds, and ½ teaspoon salt, and sauté until the mushrooms release their liquid and begin to brown, 8 minutes.
Add the onion and sauté until the onion is tender and browned, 5 minutes. Stir in the tomato past