This dish is quick to throw together yet it’s comforting, filling, and delicious. If you want it to be more colorful, sauté thin strips of red pepper with the onion.
SERVES: 4
INGREDIENTS:
- lb. medium to large fresh mushrooms, such as cremini
- 2 Tbs. unsalted butter or oil
- 1 large onion, finely chopped
- Kosher salt and freshly ground black pepper
- 1 tsp. paprika
- 1/2 cup sour cream
- Cooked egg noodles, for serving
INSTRUCTIONS:
- PREPARE MUSHROOMS: Wipe the mushrooms clean and slice them about 1/8 inch thick.
- COOK ONION AND MUSHROOMS: Melt the butter in a large frying pan. Add the onion and cook slowly until tender, about 8 minutes. Transfer to a plate. Increase the heat to medium-high and add a third of the mushrooms, a sprinkle of salt, and a dash of black pepper. Stir constantly and cook the mushrooms quickly so that they exude and evaporate their juices and brown nicely, about 10 minutes. Remove from the pan and set aside. Continue browning the mushrooms in batches. Lower the heat and stir in the onion and paprika.
- ADD SOUR CREAM AND SERVE: Return the mushrooms to the pan, stir in the sour cream, taste, and add salt if necessary. Cook over low heat to heat through; don’t boil or the sour cream may separate. Serve over the noodles.
TIPS:
- If you want the dish to be more colorful, sauté thin strips of red pepper with the onion.
- Cremini mushrooms are also called baby bella mushrooms. If you don’t have creminis, you can substitute white, button, or portobello mushrooms instead.
