Now that I’ve finished recapping my Eastern European trip from last September, I wanted to share a recipe for a classic dish from one of the countries I visited. Taking into consideration the freezing cold temperatures outside in New England right now, and my souvenir stash of paprika from Budapest, I settled on paprikash. It’s a Hungarian dish traditionally made with chicken, but since I ate my weight in mushrooms during those 2 weeks, I figured I they might as well work here, too.
When I saw this recipe for Vegetarian Shepherd’s Pie with Lentils, Mushrooms, and Sweet Potato in one of my emails from The Kitchn last week, I swooned. I really did. One of my goals for 2013 is to eat “healthy” during the week, then have fun with a new recipe on the weekend — nutritional emphasis encouraged, but not required. This recipe has it all covered. Filling, tasty, healthy, and promising leftovers to enjoy and share.
Long story short, I saw a meaty version of this sandwich on Serious Eats and immediately started dreaming about the caramelized onion jalapeno combination, and the dream refused to die. It’s as simple as that.
Hedging my bets that I could make a decent swap using thick strips of portabella mushroom, I decided to give it a try for lunch last weekend.
The saying is supposed to be “April showers bring May flowers,” but here in New England we seem to be permanently and annoyingly stuck on the “showers” part. It’s been a dreary spring, and I am tired of wet, grey skies. Unfortunately, this was the 5 day forecast as of last night:
Heavens to Betsy.