about 4 Tbl. salted butter
You will need enough to saute the veggies in the first step.
one large purple onion
Peel, quarter, and slice into medium slices.
1-2 celery stalks
At least at Roche Brothers in Acton, MA you can buy individual
stalks in the produce area. Clean and dice into medium pieces.
1 hot green pepper, such as a thin Thai pepper or a jalapeno
Remove the stem and the seeds and dice into small pieces.
about 1/2 tsp. salt
Use more or less if desired.
18 oz. sliced portobello mushrooms
The brand I bought had 6 oz. packages.
Cut each slice into 3 or 4 pieces; 4 pieces are good when the
slice includes part of the stem; cut through the stem and then
cut two pieces of about equal size.
about 8 oz. sliced cremini mushrooms
I bought this in one package.
No further preparation is needed with these slices.
4 Tbl. Hungarian Paprika, such as Szeged brand, which is available
at Roche Bros. in Acton.
Do not use merely a generic paprika found in a spice isle.
Hungarian paprika has the distinctive taste this dish needs.
1 tsp. Hot Hungarian Paprika, such as Szeged brand, which is available
at Roche Bros. in Acton
This is similar to the previous ingredient, but has a kick.
Use more of this is you want a particularly spicy version, but
this recipe has a level of hotness which is adequate.
1/2 cup mushroom broth (optional)
You may have some left-over broth if you are using this for making
kasha as an accompaniment.
One 14.5 oz. can of Del Monte Stewed Tomatoes with no salt and with
onion/celery/green pepper; don't get the kind with oregano.
Once again, you can find this at least at Roche Bros. in Acton.
1/8 tsp. ground pepper, preferably freshly ground
Use more or less if desired.
1/2 cup of red wine
This is optional, but I think it makes the dish tastier.
1 to 1 1/2 cup Breakstone's Sour Cream; I do not
use the low-fat kind, but it will probably work.
Stir this well before you add it in the recipe.
If you want to thicken the sauce for this dish, you can add 2 Tbl.
flour to the sour cream when you do this stirring.
- In a large pot for the stove, which can also be used for
serving, melt the butter, and saute the
celery, pepper, and onion along with the salt for 10-15 minutes,
until these veggies are soft.
- Add the portobello mushroom pieces and stir for 1-2 minutes.
- Add both kinds of paprika, and stir for about one minute
to cook it a bit.
- Add the stewed tomatoes, wine, black pepper, roasted garlic,
crimini mushrooms, and optionally some broth.
Simmer uncovered for about 20 minutes.
- Stir in the already stirred sour cream and thoroughly mix.
This can be served immediately or reheated over low heat later.
You can serve this to be spooned over kasha or egg noodles.
I prefer Pennsylvania Dutch Extra Wide Egg Noodles.
If serving kasha, I recommend using 1 1/2 cups of the uncooked grains;
for this amount, use 3 cups of broth.
I have been satisfied with Wolff's brand of kasha, and I prefer the
Follow the instructions on the kasha box, including using an egg or two and
sauteed onions. To keep the dishes vegetarian, use mushroom or vegetable broth
instead of a more traditional meat-based broth.
You can find mushroom broth in a 4-cup box, such as at Roche Bros.
in Acton. Since there was some extra broth, I added some to the mushroom
This is probably enough to serve as a main dish for at least 4 people.
I used this successfully at a pot luck
party of at least 20 people.