Mushroom Paprikash
Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Budget Recipes Vegetables Hungarian Mushrooms
A simple and inexpensive dish I prepared on Saturday for my mother-in-law.
Ingredients
1 kg champignon mushrooms (stems removed)
1 onion
1 tablespoon sweet paprika
3 level tablespoons flour
3 tablespoons sour cream (about 100g)
1 tablespoon lemon juice
1/4 bunch parsley
a few dill sprigs
2-3 tablespoons oil
salt, pepper
Servings: 4
How to prepare mushroom paprikash
- Cut the mushrooms in half or quarters, depending on their size.
- Heat one tablespoon of oil in a deep pan and fry the mushrooms over high heat in batches, so they're not crowded in the pan. Season with salt and pepper. Just let them brown and stir frequently. Add more oil for each batch if necessary. Set the mushrooms aside and sprinkle with lemon juice.
- Add another tablespoon of oil to the pan and when hot, add the finely chopped onion. Cook until softened.
- Put the mushrooms back in the pan (with all their released juices), add the paprika and 2 cups of water. Season with more salt and pepper to taste. Simmer over medium heat for 10-15 minutes.
- Mix the sour cream with the flour and 150ml water and pour over the mushrooms. Cook while stirring until the paprikash thickens (about 2-3 minutes).
- Turn off the heat and add the finely chopped herbs.
Fry the mushrooms
Sprinkle with lemon juice
Cook with paprika and 2 cups of water
Add sour cream and flour
