Hungarian Portobello Paprikash

Deselect All

2 large red mild frying peppers or red bell peppers

1/4 cup extra-virgin olive oil

8 large portabella mushroom caps, gills scraped, wiped clean and chopped into bite-size pieces

2 Fresno chile peppers, thinly sliced

1 large onion, chopped

1 carrot, peeled and chopped or grated

4 large cloves garlic, sliced

2 tablespoons sweet paprika or smoked sweet paprika

Kosher salt and freshly ground black pepper

1/4 cup tomato paste

2 cups chicken or vegetable stock

1 cup dry white wine

1 tablespoon Worcestershire sauce

8 ounces wide egg noodles or 1 pound egg tagliatelle

2 tablespoons butter

1/4 cup chopped fresh chives, parsley, or dill

Sour cream, as needed