45 minutes
A rich and comforting stew featuring earthy mushrooms, hearty potatoes, and a warm paprika flavor.
0.25 fluid ounces
Mushrooms, tough stems removed, larger ones halved
0 lb
Yukon Gold Potatoes, 1-inch diced
0 lb
to taste
to taste
tablespoons
Large Onion, chopped
each
Garlic Clove, smashed and chopped
each
tablespoons
teaspoons
0.25 fluid ounces
cups
0 oz
Sour Cream, room temperature
cups
tablespoons
Dill, chopped
cups
Parsley, chopped
cups
1. Prep Mushrooms and Potatoes
In a Dutch oven over high heat, warm 1/4 cup vegetable oil. Add half the mushrooms, season with salt, and brown for 5 minutes, stirring occasionally. While mushrooms cook, microwave chopped potatoes for 3-5 minutes until semi-cooked. Transfer browned mushrooms to a plate and repeat with remaining mushrooms, adding more oil if needed.
2. Sauté Onion and Garlic
Lower heat to medium-high, melt butter in the pot, then add chopped onion with a pinch of salt. Sauté for 3 minutes. Add garlic and continue cooking for 2 minutes until onions are soft and garlic is aromatic.
3. Deglaze and Simmer
Reduce heat to low, stir in sweet and smoked paprika. Pour in white wine, increase to medium heat to simmer, scraping up browned bits. Add vegetable stock and crushed tomatoes, followed by the potatoes and mushrooms with their juices. Season with black pepper, bring to a boil, then simmer covered for 15 minutes.
4. Thicken Stew
Uncover, cook 5 more minutes until potatoes are tender. In a bowl, whisk sour cream and flour, then temper with hot liquid from the pot. Reduce heat to low, stir the sour cream mixture and herbs into the stew, adjusting consistency with water if needed. Season with salt and pepper to taste.
Opt for a mixture of wild and cultivated mushrooms such as cremini, shiitake, and oyster for a depth of flavor and varied texture. If available, adding a few dried porcini mushrooms rehydrated in warm water can add an intense umami flavor to the stew.
Start by cooking your onions until they’re soft and golden, then add garlic and cook until fragrant. Layer the spices by adding the paprika and any other herbs you're using, like thyme, and cook them for a minute or two to release their flavors before adding the liquid components.
Sauté mushrooms in batches to avoid crowding the pan. This ensures they brown nicely rather than steaming. Browning mushrooms is key to developing rich flavors in the stew.
Choose a waxy potato variety like Yukon Gold that holds its shape well during cooking. Be sure to cut them into uniform pieces for even cooking.
The paprika is a central ingredient in this stew, so be sure to use a high-quality, fresh variety like Hungarian sweet paprika or smoked Spanish paprika (pimentón) if you prefer a smoky note. Store your paprika in a cool, dark place to maintain its potency.
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