Description
A delicious Mushroom Stew made with fresh vegetables and creamy sour cream, perfect for a comforting meal.
Ingredients
Scale
- 1 large onion, peeled and cut into short strips
- 1 large red bell pepper, seeds cut out and cut into short strips
- 6 tsp. olive oil, divided
- 1 lb. brown Cremini mushrooms, washed and cut into 1/2 inch slices
- 2 tsp. Hungarian paprika, or more (see notes)
- salt and fresh ground black pepper to taste
- 1/2 cup sour cream
Instructions
- Cut the onion and the red bell pepper into short strips or slivers.
- Heat 2 tsp. oil in a large heavy frying pan over medium-high heat, add the onions and cook until onion is starting to brown, about 5 minutes.
- Remove the onion to a bowl.
- Add another 2 tsp. olive oil, add the bell pepper and cook until done and starting to char, about 5 minutes. (You can also cook onions and peppers together if your pan is extra large.)
- While onions and bell peppers cook, wash the mushrooms, dry, and cut into 1/2 inch thick slices.
- Add a 2 tsp. more oil to the pan, heat the oil, and then cook the mushrooms until they are softened and well-browned. (You might need to do this in two batches if your pan isn’t large enough but I fit them in the big frying pan I used.)
- Remove the mushrooms to a different bowl.
- Put the onions and red peppers back into the pan, turn heat to medium, sprinkle paprika over the veggies, and sauté for about 2 minutes, until the paprika is fragrant.
- Season to taste with salt and fresh ground black pepper.
- Then add mushrooms and any accumulated juice and cook until the liquid has evaporated.
- Turn heat to low, wait about one minute to let the mixture cool down so the sour cream doesn’t curdle, and then add the sour cream and gently stir to combine with the vegetables.
- Cook just until the sour cream is heated through, do not boil.
- Serve the Mushroom Stew hot, over cauliflower rice if desired.
Notes
- For a spicier flavor, add more paprika to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg