Mushroom Paprikas

 This is a great meatless dish – you won’t feel like you’re missing anything.   It’s simple to make, and delicious with a nice green salad or vegetable.  I like to make it when mushrooms are on sale.   I used homemade egg noodles.                 
 Mushroom Paprikas
  8         ounces  Fresh Mushrooms
  1         tablespoon  Butter -- or oil
     ½     large  Onion -- finely chopped
             Kosher Salt -- to taste
             Pepper -- to taste
     ½     teaspoon  Paprika
     ¼     cup  Sour Cream
             Egg Noodles -- cooked
Slice the mushrooms about 1/8" thick.  Melt the butter in a large frying pan and cook the onion slowly until tender, about 8 minutes.  (You can sauté thin strips of red pepper with the onions for more color if desired).  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 the evaporate their juices and brown nicely, about 10 minutes.  Remove from pan and set aside.  Continue browning the mushrooms in batches.
Lower the heat and stir in the onion and paprika.  Return the mushrooms to the pan, stir in 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.

2 Servings
2013 Cost:  95¢ per serving
"Fine Cooking Comfort Food "
Per Serving: 152 Calories; 12g Fat (68.7% calories from fat); 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 79mg Sodium.  Exchanges: 0 Grain (Starch); 1 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

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