Mushroom Paprikash

Earthy cremini mushrooms slowly soften into a velvety sauce enriched with sweet and smoky paprika. This dish celebrates humble ingredients treated with patience and care, offering warmth and depth in every bite.

Chef Clayton Allen

Serves 4

Ingredients
• 1 lb. cremini mushrooms, cleaned and sliced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 2 Tbsp. sweet paprika
• ½ tsp. smoked paprika
• ½ tsp. ground caraway seeds
• ¼ tsp. freshly ground black pepper
• Salt, to taste
• 1 cup vegetable broth
• ½ cup canned diced tomatoes
• ½ cup sour cream
• Fresh parsley, chopped, for garnish

Method

1. Build the base: Heat olive oil and butter in a large skillet over medium heat. Add onion and cook 5 to 7 minutes until softened and lightly caramelized.

2. Add aromatics: Stir in garlic and cook until fragrant, about 1 minute.

3. Cook mushrooms: Add mushrooms and cook 8 to 10 minutes until they release moisture and begin to brown.

4. Bloom spices: Stir in sweet paprika, smoked paprika, caraway, black pepper, and salt. Cook 1 to 2 minutes to deepen flavor.

5. Simmer: Add vegetable broth and tomatoes, scraping the pan to incorporate any browned bits. Simmer 10 to 15 minutes until slightly thickened.

6. Finish: Stir in sour cream and cook until smooth and cohesive. Adjust seasoning as needed.

7. Serve: Spoon over egg noodles, rice, or mashed potatoes and finish with fresh parsley.