Mushroom paprikash

Ingredients:

• 230 g wide egg noodles or 450 g tagliatelle pasta
• 2 large red bell peppers
• 1/4 cup olive oil
• 8 large portobello mushroom caps, scraped out, wiped clean and cut into small pieces
• 2 Fresno chili peppers, thinly sliced
• 1 large onion, chopped
• 1 carrot, peeled and chopped or grated
• 4 large cloves garlic, sliced
• 2 tbsp smoked paprika
• 1/4 cup tomato paste
• 2 cups of broth
• 1 cup dry white wine
• 1 tbsp Worcestershire sauce
• 2 tbsp (30 g) butter
• 1/4 cup fresh chopped chives, parsley, or dill
• Sour cream, to taste

Preparation:

1. Roast the peppers on a gas stove or in a roasting pan with the door slightly ajar to allow steam to escape. Place them in a bowl to cool and cover with plastic wrap. Peel or peel the peppers, remove the seeds, and slice thinly.
2. In a large Dutch oven or large, deep skillet, heat 1/4 cup olive oil over medium heat. Add the mushrooms and sauté for 12-15 minutes, until darkened and softened. Add the Fresno peppers, onion, carrots, garlic, paprika, salt, and pepper, and cook for another 10 minutes, until the vegetables are tender.
3. Add tomato paste to the vegetables and stir for 1 minute. Add bouillon, wine, Worcestershire sauce, and roasted bell peppers. Simmer for a few minutes to allow the flavors to meld, then cool completely.
4. Heat the mushrooms and sauce over medium heat, stirring occasionally.
   
   Cook the egg pasta in boiling salted water until al dente and toss with butter and herbs.
5. Stir a few spoons of sour cream into the pakrikash and serve in shallow bowls on a bed of noodles or traditional grapa trahana.