Mushroom Paprikash

Char peppers over an open flame or under a hot broiler and blacken skins evenly all over.  Place in a bowl, cover and cool to handle. Peel skins and seed peppers, quarter them lengthwise and slice 1/4- to 1/2-inch thick.

 

Heat deep skillet or large Dutch oven over medium-high heat with 3 tablespoons olive oil, 3 turns of the pan. Add caraway and cumin, and stir 30 seconds; add mushrooms and brown until very tender and beefy in aroma. Add onions, garlic, salt, pepper, herbs and paprika, and cook partially covered 6-7 minutes more to soften onion, stirring frequently.  Add sherry to deglaze the pan then stock and tomatoes. Reduce heat and simmer gently until ready to serve.

 

Bring a large pot of water to a boil for the egg noodles. When the water boils rapidly, add salt and noodles or pasta and cook to al dente. Reserve 1/3-1/2 cup starchy water just before draining. Drain noodles or pasta and return to pot. Toss noodles or pasta with pasta water, butter, herbs, salt and pepper.  

 

Stir crème fraiche into paprikash and remove from heat. Serve paprikash over a bed of herb egg noodles or pasta.