Mushroom Paprikash is a flavorful and fragrant hearty mushroom stew made with 2 different kinds of paprika.
It’s an easy side dish that can be paired with any meal and great over noodles. If you want extra heat, just add more paprika!
The mushrooms were hearty, delicious and it was a nice change and addition to our family dinner.
If you like mushrooms, try my recipe for Roasted Garlic Mushrooms
Do you like mushrooms?
Please feel share your tips in the comments below 🙂
- 1 tbs. olive oil
- 4 cups mushrooms, sliced
- ½ tsp. salt
- 1 onion, cut into thin slices
- 1 red pepper, diced
- ½ tbs. sweet paprika
- ½ tbs. smoked paprika
- 2 tbs. flour
- 1 can (796 ml/ 28 oz.) San Marzano whole tomatoes
- ½ cup water
- Handful of chopped fresh parsley
Heat the olive oil in a large Dutch oven. Add the sliced mushrooms, season with salt and let cook for approximately 10 minutes. Add the diced peppers and onion slices, stir well and let cook for another 5 minutes.
Mix the paprika and flour in a small bowl and then add to the vegetables; stirring well to coat the vegetables. Add the tin of whole tomatoes; crush them with your hands while adding them to the mixture. Use the back of a wooden spoon to break them up in the pan. Add ½ cup of water and bring to a boil; then reduce the heat to low and let simmer for 20 minutes. Adjust the seasonings to your taste.
Add the chopped parsley before serving.