What better way to celebrate the fall season than with a hearty, rib-sticking hash dinner that warms your insides?
What is hash? Hash comes from the French word “hache” which in English means “chop”. Using leftover meat, potatoes, and vegetables from the night before, many a cook chopped these leftovers into a fatty hash, serving it the next morning with a fried or baked egg on top. Over time I have found that you don’t need meat and potatoes or fat to enjoy a good plate of hash.
What makes my vegetarian hash distinctive is that it substitutes pasta for potatoes and Portobello mushrooms for meat. I then add sour cream, herbs and spices. Think of it as a cross between traditional hash and beef stroganoff without, of course, the meat.
8 Portobello mushrooms
¼ cup extra-virgin olive oil
2 large red bell peppers (deseeded and sliced thin)
2 jalapeno peppers (seeded and sliced thin)
1 large onion (chopped)
1 carrot (washed and chopped)
4 large cloves garlic (sliced thin)
2 tablespoons smoked paprika
1 teaspoon caraway seeds
2 tablespoons fresh dill (divided)
½ teaspoon salt
¼ teaspoon black pepper
¼ cup tomato paste
2 cups vegetable broth
1 teaspoon Better Than Bouillon Vegetable Base
1 cup dry white wine
16 ounces fusilli pasta
2 tablespoon butter
2 – 3 tablespoons sour cream
Clean mushroom caps and remove stems. Slice caps into 1-inch pieces. Set aside.
Heat olive oil in a large, deep skillet over medium heat. Add the mushrooms and sauté for 10 minutes or until tender. Add peppers, onion, carrot, garlic, paprika, seeds, 1 tablespoon dill, salt, and pepper. Cook for another 5 to 6 minutes.
Add the tomato paste to the pan and stir to incorporate. Add the broth, bouillon and wine, and turn heat to simmer. Cook, uncovered, until liquid reduces down – 15 – 20 minutes. It should not be soupy.
While the hash is simmering, cook fusilli according to package directions. Drain, return to pan and toss with butter and remaining 1 tablespoon dill. Cover and set aside.
When the hash is just the right consistency for you and your family, stir in sour cream and serve over the pasta. It’s also good served over country potatoes with a fresh egg cracked on top and then baked until the egg is done just right!