This recipe was all the reason I needed to buy some really good Hungarian paprika. And, I'm glad because I've been meaning to for far too long. This is a deliciously rich mushroom dish, served with grains, pasta or spatzle if you're feeling particularly ambitious and European.
Mushrooms Paprika (Serves 4)
2 tablespoons butter
1 onion, chopped
1 pound mushrooms, mixed varieties
salt and pepper
1 tablespoon paprika, ideally Hungarian
generous pinch of cayenne
1 cup sour cream
3 tablespoons dill, chopped
Heat a large saucepan over a low heat and add butter. Melt the butter, and add onion and cook until soft and translucent.
Add mushrooms and season with salt and pepper, then increase the heat and stir. When the moisture from the mushrooms has been released, allow it to evaporate, concentrating the flavour.
Add the paprika, cayenne and fry for a few more minutes, until the paprika turns a shade darker. Finally, add the sour cream and dill and let it to bubble gently for a further 3 minutes. Serve with rice or pasta.