- 1/4 cup extra-virgin olive oil
- 2 medium onions, coarsely chopped
- 1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped
- 1 1/2 pounds wild mushrooms, cut into 1-inch pieces
- 1 1/2 pounds cremini or white button mushrooms, quartered
- Freshly ground pepper
- 4 garlic cloves, smashed
- 1 teaspoon caraway seeds
- 1/4 cup sweet Hungarian paprika
- 1 tablespoon hot Hungarian paprika
- One 28-ounce can diced tomatoes
- 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 pound zucchini, cut into 1-inch pieces
- 6 cups vegetable broth
- 2 bay leaves
- 2 tablespoons fresh bread crumbs
- Sour cream and chopped parsley, for serving
In a large enameled cast-iron casserole, heat the oil. Add the onions and peppers and cook over moderate heat, stirring, until softened, about 6 minutes. Add all of the mushrooms, season with salt and pepper and cook until browned, about 10 minutes.
Using the side of a chef’s knife, mash the garlic to a paste with the caraway seeds and a generous pinch of salt; scrape into the casserole. Stir in both paprikas, the tomatoes, potatoes and zucchini. Add the broth and bay leaves, season with salt and pepper and bring to a boil. Cover and cook over low heat, until the stew is richly flavored, about 1 hour.
Stir the bread crumbs into the stew and cook until slightly thickened, about 10 minutes; serve with sour cream and parsley.
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