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Mushroom Paprikash
by Bob Hosh
  • One pound fresh mushrooms, cleaned and sliced
  • 1 small onion minced
  • 2 tablespoons minced bell pepper
  • 2 tablespoons Hungarian paprika
  • 3 tablespoons butter or canola oil
  • 3 tablespoons flour
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1 cup chicken broth
  • 1/4 cup dry white wine
Melt the butter or heat the canola oil over medium heat in a 12-14 inch skillet or sauce pan. Add the mushrooms and stirring frequently saute them for about 6-8 minutes; add the onions and bell pepper and cook 3 minutes more. Meanwhile, mix the flour and paprika in the sour cream until smooth and set aside. Add the chicken broth and wine to the pan and bring to a boil; reduce the heat to simmer and add the sour cream mixture stirring well; do not let this sauce boil. Adjust the seasonings. Serve over homemade nokedli (Spaetzle) or a superior commercial noodle.

Ordinary commercial white button mushrooms will do well in this sauce, but for a more robust flavor use Chicken mushroom (Laetiporus sulphureus), Hen of the Woods (Grifola frondosa), Meadow mushrooms (Agaricus campestris), Blewits (Lepista nuda) or Wine cap Stropharia (Stropharia rugosoannulata).

Serves 4-6.