Gombapaprikás – Quick and Easy Hungarian Style Mushrooms
A traditional mushroom side dish cooked in sour cream and sweet paprika.
Ingredients
- 2 tbsps lard, butter or olive oil
- 500 grams fresh mushrooms thickly sliced
- 1 medium onion very finely chopped
- 1 tbsp sweet paprika powder
- 2 tbsp parsley chopped
- 1 tbsp flour
- 250 ml sour cream
Instructions
- Heat 2 tbsps of the fat in a large wide pan, then sauté the mushrooms until they have started to brown and set aside. Drain away any excess juices.
- Wipe the pan clean, and heat the remaining tbsp of fat over a medium heat. Sauté the onion until soft and golden - about 5 minutes.
- Add the sweet paprika powder and the parsley and cook for a minute, stirring continuously to make sure the sweet paprika doesn't burn.
- Return the sautéed mushrooms to the pan along with the flour, and stir continuously for about a minute, until all the flour is evenly combined.
- Stir in the sour cream and heat through gently. Do not allow the sour cream to boil or it will separate.
- Serve immediately with some fresh crusty bread.