Vegan Gombapaprikás (Mushroom Paprikash) with Nokedli

Instructions

1. 1Slice the about 680 g Mushrooms into 0.635 cm thick pieces. Finely dice the 1 large Onion.
2. 2Heat the 2 tbsp Olive Oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the finely diced 1 large Onion and cook, stirring occasionally, until the onion is softened and translucent, which should take about 5-7 minutes.
3. 3Add the about 680 g Mushrooms, sliced into 0.635 cm thick pieces, to the pot with the softened onions. Cook, stirring occasionally, until the mushrooms have released their liquid and are starting to brown, which will take approximately 10-15 minutes.
4. 4Stir in the 2 tbsp Hungarian Paprika and the 1 tbsp Tomato Paste. Cook, stirring constantly, for 1 minute until the mixture becomes fragrant.
5. 5Pour in the 1 cup Vegetable Broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let it cook gently for 15 minutes.
6. 6Stir in the 0.5 cup Cashew Cream until the sauce is smooth and creamy. Season the paprikash with the 1 tsp Salt and 0.5 tsp Black Pepper, stirring to combine.
7. 7Serve the hot paprikash immediately over the 4 serving Nokedli.

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