Vegetarian Mushroom Stew with Red Bell Pepper, Onion, and Paprika

(from kylerhea’s recipe box)

Source: Kalyn's Kitchen

Serves 4 people

Ingredients

1 large onion, peeled and cut into short strips
1 large red bell pepper, seeds cut out and cut into short strips
4-5 tsp. olive oil, divided
1 lb. brown crimini or Baby Bella mushrooms, washed and cut into 1/2 inch slices
2 tsp. Hungarian paprika (sweet or sharp, but I used sweet)
salt and fresh ground black pepper to taste
1/2 cup reduced-fat sour cream

Directions

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 saute until onion is cooked and starting to brown, about 5 minutes. Remove the onion to a bowl. Add another tsp. olive oil if needed, add the bell pepper and saute until done and starting to char, about 5 minutes.
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 saute the mushrooms until they are cooked 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 over paprika, and saute 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, 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 hot.
This can also be served over noodles or rice, in which case I would cut the onions and bell peppers a bit smaller.
I did try this once substituting non-fat Greek yogurt for the sour cream, and the yogurt curdled when I added it to the hot pan.

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