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PORTOBELLO MUSHROOMS IN PAPRIKA DILL SAUCE
by Bob Hosh

This dish makes a nice hors d’oeuvre or main dish. Use the largest Portobello Mushrooms you can find, 6 inch diameter caps are ideal! It was created at the 2011 NJMA Fungus Fest.

Ingredients:
  • 3-4 large Portobello caps
  • 1 medium onion peeled and chopped fine
  • 1/2 large red bell pepper cut into strips 2-3 inches long and 1/4 inch wide
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2/3 cup sour cream
  • 1/3 cup heavy cream
  • 1-teaspoon salt
  • 2 tablespoons Hungarian paprika
  • 1-cup chicken or vegetable broth
  • 1/3 cup dry white wine
  • 3 tables spoons finely minced fresh dill

Method:
Cut 1 inch off the bottom of the mushroom stems off and discard. Remove the stems from the cap and cut them into halves or quarters lengthwise. If you prefer, you may remove the brown gills under the cap with a tablespoon or if you keep them they will add more flavor to the dish. Lay the caps flat and cut them into strips 3/4 inch wide. In a skillet melt 2 tablespoons butter over medium high heat, add some of the mushroom strips (don’t over crowd) and sauté them about 3-4 minutes to a side until they release most of their liquid and are a medium brown color. They should look like strips of browned meat. Set them aside until all the mushroom strips are browned.Melt the other two tablespoons of butter to the skillet and add the finely chopped onions. Sauté them until they are light golden. Add the bell pepper strips and cook them for about 3 minutes. Add the chicken broth, white wine and salt; bring to a boil and reduce the heat to medium low. In a small bowl mix the flour into the sour cream and heavy cream until smooth. Add the paprika to this mixture. Gradually stir this mixture into the simmering broth mixture. Do not let it boil. Cook for about 4-5 minutes on low heat. Add two tablespoons of the finely minced fresh dill.
I usually serve this over rice; either organic brown rice or a salad made with Bhutanese red rice. The recipe is here. Mound the cooked rice on a platter and lay the strips of Portobello mushrooms on top, nap both with the paprika sauce and sprinkle the dish with the remaining tablespoon of fresh minced dill.

For a simpler version and presentation, cut the Portobello strips into cubes and the red pepper strips into dice and proceed with the recipe. You can dispense with the rice if you wish.

Serves 6-8.
Picture of completed recipe
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  • HOME
  • ABOUT
    • Our Story
    • FAQs
    • Contact Us
  • FORAYS
    • Foray Etiquette
    • Foray Guidelines
    • Taxonomy
  • MEMBERSHIP
    • Join/Renew
    • Membership Benefits
    • Citizen Scientist
    • What is in it for Kids?
    • Volunteer Opportunities
    • Photo Contest Winners
  • EVENTS
    • Virtual Events
    • Fungus Fest
    • Victor Gambino Weekend Trip
  • NEWSLETTER
  • NJ MUSHROOMS
    • Common NJ Mushrooms
    • Special Projects
    • NJMA Foray Species Lists
    • Rarely Recorded Fungi
    • Useful Field Guides
  • SPECIAL INTERESTS
    • Culinary
    • Lichens
    • Slime Molds
    • Medicinal Fungi
    • Mushroom Cultivation
    • Art
    • MycoCrafts
  • RESOURCES
    • Mushroom Identification
    • Mushroom Clubs
    • Observation Recording
    • For Learning
    • Mycoremediation
    • Poison Control
  • MEMBERS ONLY
    • Current Newsletter
    • Current Year Newsletters
    • Foray and Event Schedule
    • Directions
    • New Member Welcome
    • YouTube Channel
    • NJMA Hebarium
    • NJMA Library
    • NJMA Photo Contest Rules
    • Suggest New Foray Sites
    • By Laws
    • Log Out