EGG NOODLES WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
HUNGARIAN PORTOBELLO PAPRIKASH
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
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.
Nutrition Facts : Calories 552 calorie, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 63 milligrams, Sodium 681 milligrams, Carbohydrate 66 grams, Fiber 8.5 grams, Protein 16 grams, Sugar 12 grams
MUSHROOMS PAPRIKASH
Enjoy this delicious mushroom and noodles recipe that's ready in 20 minutes - perfect for a dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 255, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 2 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg
MUSHROOMS PAPRIKASH WITH EGG NOODLES
Creamy flavorful yumminess! This is a very rich dish. Be generous with the tomato paste and paprika.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 586.3, Fat 27.3, SaturatedFat 15, Cholesterol 132.2, Sodium 350.5, Carbohydrate 70.8, Fiber 5.2, Sugar 7.7, Protein 17.7
AUTHENTIC HUNGARIAN CHICKEN PAPRIKASH
I came up with this one night after being inspired by a bunch of other recipes, and it was so delicious that I had to write it down and share it. It was also pretty easy. Serve this over buttered noodles.
Provided by Dories Lori
Categories Chicken Thigh & Leg
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, heat the oil and sauté the onion until translucent.
- Add the green pepper, cook for 5 minutes or so, and add the mushrooms.
- Cook until the mushrooms are just softened.
- Add the paprika, caraway, pepper and salt (if you are not using salty stock, such as bullion cubes.)
- Stir and add the chicken thighs and mix.
- Add the tomatoes and enough stock to mostly cover the chicken.
- Cover and simmer slowly for approximately 45 minutes.
- The chicken should be falling off the bone, very tender.
- Remove the chicken to a deep serving plate that has been warmed.
- Reduce the stock a bit if it looks like it will be too much sauce.
- Mix some stock fully into the sour cream to thin it a bit, and then mix the sour cream into the rest of the stock.
- Heat until hot, but Do Not Boil.
- Pour the sauce over the chicken, and serve over buttered egg noodles.
- Miscellaneous Notes:.
- Use 8 thighs if very large. "Bone in" is great.
- Canned tomatoes are fine, as are bouillon cubes for the stock (in which case, don't add salt until the end, after you taste) and low-fat sour cream.
- The prep time includes chopping and sauteing the veggies, and making the sauce at the end.
Nutrition Facts : Calories 367.1, Fat 20, SaturatedFat 7.1, Cholesterol 132.6, Sodium 281.7, Carbohydrate 14.3, Fiber 3.1, Sugar 5.8, Protein 33.5
CHICKEN PAPRIKASH OVER NOODLES
Delicious recipe passed down from my grandma that consists of chicken pieces and mushrooms in a creamy chicken/sour cream/paprika sauce served over spiral noodles!
Provided by AubriD
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 56m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat oil in a large saucepan over medium heat. Add chicken; cook and stir until juices run clear, 8 to 10 minutes.
- Stir chicken broth and paprika into the saucepan. Cook until flavors blend, about 5 minutes. Transfer chicken pieces to a plate. Reserve broth.
- Combine half-and-half, sour cream, and flour together in a bowl. Mix until well blended. Add about 1 cup broth from the saucepan; stir until no lumps remain. Whisk mixture into the remaining broth in the saucepan. Whisk in garlic powder, bouillon, and parsley; cook over medium heat until sauce thickens, about 5 minutes.
- Stir mushrooms into the sauce; add chicken pieces. Simmer until flavors combine, about 10 minutes. Season with salt and pepper. Serve paprikash on top of the pasta.
Nutrition Facts : Calories 615.5 calories, Carbohydrate 67.6 g, Cholesterol 93.5 mg, Fat 21.5 g, Fiber 3.9 g, Protein 36.5 g, SaturatedFat 9.5 g, Sodium 885.4 mg, Sugar 3.7 g
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