INGREDIENTS

INSTRUCTIONS

About a year ago, I really wanted to come up with something that would show
off this characteristic fruitiness of paprika, and concocted a very simple
recipe for Mushrooms Paprikash:
Melt half of the butter in a deep sauce pan. Saute onions until translucent
and tender. Add the remaining butter and allow it to melt. Add the paprika
and cayenne. This quantity of paprika will form a roux. Add the mushrooms
and saute until tender. Do not overcook the mushrooms or they will lose
their texture. Stir in the sour cream and allow to heat gently until warm.
Serve over rounds of lightly toasted crusty French bread.
This recipe is easy to adjust as you cook. Add more butter or more paprika
to get a nice, thick roux which looks almost like a flour-and-butter roux.
We've found the 1/4 teaspoon of cayenne is just about right, but you may
want a little more bite -- but be careful, because if you add too much,
you'll lose the paprika under the cayenne and come out with something more
akin to Tex-Mex Mushrooms, which is not the intent.
We've served this as an appetizer at a dinner party, as a light supper
(with a small green salad and a crisp chilled white wine), and as a family
lunch. Most people who try it are surprised by the robust flavor of the
paprika because they're used to more traditional paprikash recipes which
typically use about 1/3 of the quantity of paprika.
Posted to CHILE-HEADS DIGEST by The Old Bear <oldbear@arctos.com> on Oct
03, 1998, converted by MM_Buster v2.0l.

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