Low-Carb Vegetarian Mushroom Stew with Red Bell Pepper, Onion, and Paprika

Ingredients

• 1 large onion, peeled and cut into short strips
• 1 large red bell pepper, seeds cut out and cut into short strips
• 4-5 tsp. olive oil, divided
• 1 lb. brown crimini or Baby Bella mushrooms, washed and cut into 1/2 inch slices
• 2 tsp. Hungarian paprika
• Salt and fresh ground black pepper to taste
• 1/2 cup sour cream

Directions

1. Slice the onion and red bell pepper into short, thin strips. Warm 2 tsp. oil in a large, heavy frying pan over medium-high heat, then add the onion and cook, stirring often, until it has softened and begun to brown, about 5 minutes. Transfer the onion to a bowl.
2. If the pan looks dry, add another tsp. olive oil. Add the bell pepper and cook until tender with a little char at the edges, about 5 minutes.
3. As the onion and bell pepper are cooking, wash the crimini or Baby Bella mushrooms, dry them well, and slice them 1/2 inch thick. Add 2 tsp. more oil to the pan and let it heat, then cook the mushrooms until they are tender and nicely browned. If your pan cannot hold them comfortably, cook them in 2 batches. Move the mushrooms to a separate bowl.
4. Return the onions and red peppers to the pan. Reduce the heat to medium, scatter the paprika over the vegetables, and cook for about 2 minutes, stirring, until the paprika smells fragrant. Add salt and fresh ground black pepper to taste.
5. Add the mushrooms back to the pan, along with any juices in the bowl, and cook until the extra liquid has cooked off. Lower the heat to low, wait about 1 minute, then add the sour cream and stir gently until it coats the vegetables.
6. Warm everything just until the sour cream is heated through, without letting it boil. Serve hot.