Paprikash sounds pretty elaborate but it just means paprika in Hungarian. It’s a Hungarian stew of meat — usually chicken — cooked with paprika, peppers and often sour cream, that gets served with egg noodles. Because it’s typically made with meat I hadn’t ever had it — I gave up meat long before I heard of such a thing called Paprikash; it wasn’t exactly in my mom’s weeknight dinner repertoire in my early meat-eating days. But Rachael Ray uses portabella mushrooms to make her paprikash, so it’s completely veg-friendly. Plus I’m obsessed with smoked paprika, so any recipe that calls for it is on my must-make list. You can substitute sweet paprika in this recipe, but go for the smoked; it makes a huge difference.
Continue Reading Meatless Monday: Hungarian Portabella Paprikash
Like a burger, but better.
The portobello mushroom burger — the ubiquitous vegetarian summer picnic meal — isn’t really a burger at all. Which is to say it isn’t chopped meat formed into a patty, but rather a food found in nature with a natural hamburger bun size and shape. It’s perfect, really. Thank you, nature, for a food that’s shaped like a sandwich and requires virtually no work to prepare.
Bobby Deen’s Monster Mushroom Burger is one such “burger” that will let you picnic with your pals without having to participate in the pressing together of raw meat into patties. Giant, bun-sized portobello mushrooms are marinated in oil and vinegar, grilled and layered on a bun with a creamy herbed yogurt sauce, arugula, tomato, onion and roasted red peppers. If you’re inclined, add a slice of provolone or a smear of goat cheese and make it a cheese “burger.”
Continue Reading Meatless Monday: Monster Mushroom Burger