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Mushroom and Potato Paprikash
88%
2
cooking.nytimes.com
By cooking.nytimes.com

Mushroom and Potato Paprikash

Instructions
Cook:45min
Updated at: Thu, 21 Nov 2024 15:52:10 GMT

Nutrition balance score

Good
Glycemic Index
50
Low
Glycemic Load
17
Moderate

Nutrition per serving

Calories328.7 kcal (16%)
Total Fat18.6 g (27%)
Carbs34.2 g (13%)
Sugars9.9 g (11%)
Protein9.6 g (19%)
Sodium408.1 mg (20%)
Fiber6.6 g (24%)
% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1/4 cup vegetable oil, plus more as needed
¼ cupvegetable oil
plus more as needed
2 pounds mushrooms, such as trumpet or cremini, tough stems removed, halved if larger than 2 inches
2 poundsmushrooms
such as trumpet or cremini, tough stems removed, halved if larger than 2 inches
1 1/2 pounds Yukon Gold potatoes, scrubbed and chopped into 1-inch pieces
1.5 poundsYukon Gold potatoes
scrubbed and chopped into 1-inch pieces
Salt and black pepper
salt
Salt and black pepper
black pepper
1 tablespoon unsalted butter
1 tablespoonunsalted butter
1 large yellow or red onion, chopped
1yellow onion
large, or red, chopped
8 garlic cloves, smashed and chopped
8garlic cloves
smashed and chopped
2 tablespoons sweet paprika, preferably Hungarian
2 tablespoonssweet paprika
preferably Hungarian
1/2 teaspoon smoked paprika
½ teaspoonsmoked paprika
1/4 cup dry white wine
¼ cupdry white wine
1 cup vegetable stock
1 cupvegetable stock
1 (14-ounce) can crushed tomatoes
1 x 14 ouncecan crushed tomatoes
1 cup sour cream, at room temperature
1 cupsour cream
at room temperature
3 tablespoons all-purpose flour
3 tablespoonsall-purpose flour
½ cup chopped fresh dill or 2 teaspoons dried dill
½ cupfresh dill
chopped spoons
½ cup chopped fresh parsley
½ cupfresh parsley
chopped

Instructions

View on cooking.nytimes.com
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