1 1/2 pounds Portobello or large button mushrooms
1 1/2 tablespoons olive oil
1 medium onion, thinly sliced
1 green bell pepper, cored and thinly sliced
3 gloves garlic, thinly sliced
2 tablespoons finely chopped flat-leaf parsley, plus 1 tbsp for garnish
1 ripe red juicy tomato, cut into 1/2-inch dice, with juices
1 tbsp sweet Hungarian paprika (or to taste)
1 tbsp hot Hungarian paprika (or to taste)
1 cup vegetable broth
1 cup no-fat, low-fat or normal sour cream
Salt and freshly ground black pepper
Trim the ends off the mushroom stems and wipe the caps clean with a damp paper
Cut each cap into 1/2-inch-thick slices.
Heat the oil in a large nonstick frying pan (or a wok). Add the onion, pepper,
and garlic and cook over medium heat until just beginning to brown, about 4
minutes, stirring a needed with a wooden spoon.
Increase the heat to high and stir in the mushrooms and two
tablespoons parsley. Cook until the vegetables are lightly browned, about 2
Stir in the tomatoes and cook 7until the mushrooms are tender and most of the
mushroom and tomato juices have evaporated, 3 to 5 minutes. Stir in the paprika
and cook for 1 minute.
Stir in the broth and bring to a boil. Briskly simmer the paprikash until the
sauce thickens. Stir in the sour cream, and season with salt and pepper.
Sprinkle the remaining parsley on top and serve over rice or homemade pasta.