2 large mild red frying peppers or red bell peppers
1/4 cup EVOO
8 large portobello mushrooms, gills scraped, chopped into bite-size pieces
2 fresh red Fresno chiles, thinly sliced
1 large onion, chopped
1 carrot, chopped or grated
4 large cloves garlic, sliced
2 tablespoons sweet paprika (smoked or regular)
Kosher salt and pepper
1/4 cup tomato paste
2 cups chicken or vegetable stock
1 cup dry white wine
1 tablespoon Worcestershire sauce
12 ounces to 1 pound wide egg noodles
2 tablespoons butter
1/4 cup chopped fresh chives, parsley, or dill
Sour cream, for serving
Char the peppers all over on the stovetop over a gas flame or under the broiler with the oven door ajar to let steam escape. Place the peppers in a bowl and cover tightly. When cool enough to handle, rub off the with a paper towel, then halve and seed the peppers and thinly slice.
In Dutch oven or deep skillet, heat the EVOO (4 turns of the pan) over medium-high heat. Add the mushrooms and cook until darkened and tender, 12 to 15 minutes. Add the chiles, onion, carrot, garlic, paprika, and salt and pepper and cook to soften the carrot, about 10 minutes. Add the tomato paste and stir 1 minute. Add the stock, wine, Worcestershire, and roasted peppers. Simmer a few minutes for the flavors to combine.
Make-ahead: Cool and refrigerate.
Night of: Return the paprikash to room temp beforeg reheating gently over medium heat, stirring occasionally, while you cook the noodles.
Bring a large pot of water to a boil. Salt the water and cook the noodles to al dente. Drain and return to the pot. Add the butter and herbs and toss to coat.
Stir a few spoonfuls of sour cream into the paprikash and serve in shallow bowls on a bed of the noodles.