Mushrooms Paprikash With Egg Noodles Recipes

Steps:

• 1. Place chicken in 3 1/2 qt. or larger slow cooker.
• 2. Stir mushroom soup and paprika in small bowl until blended. Pour over chicken to cover.
• 3. Cover and cook on low setting 8-10 hours until chicken is tender (almost falling off the bone).
• 4. Remove chicken with slotted spoon to serving platter. Whisk sour cream into cooking liquid. Serve sauce over chicken. *I serve over broad egg noodles

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.

Steps:

• Cook egg noodles until just tender in boiling salted water, about 6 minutes.
• Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
• Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.

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.

Steps:

• Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned all over, around 6 minutes. Add the scallions, ginger and garlic, then cook until the scallions are wilted, 2 to 3 minutes more.
• Add 1/2 cup teriyaki sauce to the skillet and increase the heat to high. Cook, tossing, until the sauce has reduced and coats the mushrooms, about 2 minutes.
• Meanwhile, heat 1 tablespoon butter in a second large nonstick skillet over medium-high heat. Add the spinach in batches. Season with the soy. Cook, stirring, until wilted, 3 to 4 minutes. Remove to a bowl.
• Return the skillet to medium heat. Add the remaining 2 tablespoons butter and let melt, then fry the eggs until the whites are set, about 3 minutes. Season with salt.
• To serve: Divide the noodles among 4 bowls. Top with some of the mushroom mixture, spinach, and an egg. Sprinkle with sesame seeds and serve with the remaining tablespoon teriyaki sauce drizzled over each bowl.

Steps:

• Char the peppers on the stovetop or under the broiler with the oven door cracked for the steam to escape. Place the charred peppers in a bowl and cover with plastic wrap to cool. Scrape or peel the skin from the peppers, then seed, and thinly slice.
• Heat 1/4 cup extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the mushrooms and brown 12 to 15 minutes until darkened and tender. Add the Fresno peppers, onion, carrot, garlic, paprika, salt, and pepper, and cook to soften, 10 minutes more.
• Add the tomato paste to the vegetables and stir 1 minute. Add the stock, wine, Worcestershire sauce, and roasted red peppers. Simmer a few minutes for the flavors to combine, then cool completely and store for make-ahead meal.
• Reheat the mushrooms and sauce over medium heat, stirring occasionally.
• In boiling salted water, cook the egg noodles or egg pasta to al dente and toss with butter and herbs.
• Stir a few spoonfuls of sour cream into the paprikash and serve in shallow bowls on a bed of noodles or pasta.

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.

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.