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Prep 10 mins
Cook 20 mins
This Hungarian recipe comes from World Vegetarian Classics by Celia Brooks Brown. Posting this for ZWT 4. Looks like a vegetarian version of a stroganoff.
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 lb mixed mushrooms, cleaned, chopped in large chunks
- sea salt & freshly ground black pepper
- 1 tablespoon paprika, ideally Hungarian
- 1⁄4 teaspoon cayenne pepper (or a generous pinch)
- 1 cup sour cream or 1 cup creme fraiche
- 3 tablespoons chopped fresh dill
- rice or pasta or noodles
- Heat a large saucepan over a low heat and add the butter. When the butter has melted, add the onion and cook until soft and translucent.
- Add the mushrooms, season with salt and pepper to taste, then increase the heat and stir. When the moisture from the mushrooms has been released, allow it to evaporate, concentrating the flavour. This might happen quickly or slowly, depending entirely on the type of mushrooms used.
- Add teh paprika and cayenne and fry for a few moments longer, until the paprika turns a shade darker. Finally, add teh sour cream or creme fraiche and dill, and allow it to bubbvle gently for a further 5 minutes or so.
- Serve immediately with rice, pasta or Spatzle.
This was really good. I have never had anything like it before. It was easy to make. I didn't have any fresh dill. When I went to a Farmers Market on Saturday, I was hoping to get some that was farm fresh but was told it's too early. I have a sensitivity to hopt spices so I omitted the cayenne pepper. I will be making this again. Thanks for sharing your recipe CD.
I scaled this way down for 1, just used a miserly pinch of cayenne, served over noodles. Thank you for a tasty dish! Made for ZWT4
Just a little too spicy for my taste - for mushrooms, but very tasty. Fortunately, the sour cream helped a lot in taming the heat. Scaled this down to 2 servings.