Mushroom Paprikash

Ingredients

• 2 large mild red peppers (such as field peppers, red frying peppers or bell peppers – look for peppers that are long and almost rectangular in shape rather than round, small Holland peppers)
• 3 tablespoons olive oil
• 1 teaspoon caraway seed (1/3 palmful)
• 1 teaspoon cumin seed
• 1 1/2 pounds crimini mushrooms, sliced 1/4-inch thick or 8 portobello mushroom caps, gilled and halved, then sliced 1/4-inch thick
• 1 medium to large onion, chopped
• 4 cloves garlic, chopped
• Salt
• pepper
• 2 tablespoons fresh thyme, chopped
• 2 rounded tablespoons good-quality sweet paprika (2 palmfuls)
• 1 rounded tablespoon smoked paprika (a palmful)
• 1/2 cup dry sherry
• 2 1/2 cups vegetable stock or chicken stock
• 1 can petite diced tomatoes (15 ounces)
• 1 pound extra-wide egg noodles or egg tagliatelle
• 3 tablespoons butter, cut into small pieces
• 1/2 cup combined parsley, dill and chives, chopped
• 1/2 cup crème fraiche