Ryan Liebe of The New York Times. Food stylist: Simon Andrews.

This recipe is a vegetarian adaptation of paprika chicken, a classic dish in Hungary, where there are many regional and cultural differences. This version is not traditional at all, although mushrooms are common in Hungarian cooking. To make this dish available in the evening on weekdays, cook the potatoes while roasting the mushrooms. If time is not an issue, you can skip this step, but it will increase the cooking time with the lid in step 2 to about 30 minutes. Avoid washing the mushrooms, as this will make them less likely to burn. Instead, wipe off all dirt with a damp cloth. The succulent horn mushrooms add a wonderful texture to the stew, but you can use any mushroom you like, including the all-purpose butter mushroom. This recipe can also be made with Instant Pot.

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Priya Krishna, Priya Krishna, Ritu Krishna

2 hours, plus overnight thawing and 2 hours rest

Tejal Rao, King Arthur Flour

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