There’s one meal that everyone in my home loves, and it’s not mac or cheese. It’s not even my own recipe! It’s Mushroom Paprikash from my best friend’s mom.
I was obsessed with this meal in my 20s. When I started making with my best friend Chrissy, she learned it from her mother, Monika. “Traditionally, paprikas is made from chicken,” Monica told me. “But in the olden days, behind iron curtains, people used what was available, as they didn’t have meat most days. In the summer, if it was a good day, our kids would Everyone didn’t come out into the forest. That’s how the mushroom paprikash was born. And it was amazing!”
That’s not yet. So I follow the letter with a version of Monica. I still save her instructions in a text message from 10 years ago, but this can now be recited from memory (though I copied it to the Notes app just in case). Our family’s favorite winter meal, but it’s easy to whip in July. Monica’s Paprikashu has a success rate of 100% even for my preschool children – flat She’s sick and I have to ask her to consider Popsicles. She delights in front of me, but when she sees me slice mushrooms she raises her hand and screams, “Paprikash!” And her dad comes in and says, “Paprikashu?” And I nod and we all recite the word “Paprikashu.” Because that’s fun to say. Food makes everyone feel good – until someone eats the last part without asking, and we are all in a bad mood and some of us cry. Say all this: Give yourself a favor and double the recipe.
Monica Mushroom Paprikash
Provides 3-4
1 yellow onion, finely cut or grated
2-3 tablespoons olive oil
1-2+ TBSP Sweet Paprika (Monica recommends Hungarian paprika. This one)*
16 oz mushrooms (Bella/Cremini/Brown Button), thinly sliced
Salt and tastes
Over 1 cup of sour cream
Egg noodles or spatzle**, for serving
Add olive oil to a large pot or Dutch oven (sufficient to cover the bottom of the well) and turn the heat in medium and low. Add the onion and saute until it starts to turn translucent and golden. Next, add some paprika (see below!) to lower the heat. Monica suggests adding a small splash of water here to prevent the paprika from burning. This is the #1 rule: Don’t burn paprika! From here, keep the heat low and look to the bread to prevent the paprika from starting to darken.
Add the mushrooms and stir quickly into the onion mixture, coated well and stir frequently. Once the mushrooms release the liquid, you can heat up a little, but be careful not to boil completely (again: don’t burn the paprika!).
Once the mushrooms are nicely tender, remove the pan from the heat and give it a quick taste. “If necessary, I might add a little salt here only after everything is cooked,” says Monica. For reference, this is another key to the recipe. I accidentally added salt too quickly, but realized that the mushrooms didn’t release much liquid. This is the main flavor element.
Stir in the sour cream and add as needed. I would like it to be a little thicker than the sauce, but it’s similar to the consistency of milk yogurt. Boil egg noodles or spices and eat under a good scoop of paprikas. (Please make sure to leave it for a few seconds.)
* As for how much paprika to add to the pot, it’s not exactly science. I usually start with a swelled tablespoon – it seems a lot, but then I inevitably add another (and sometimes more). In my experience, it’s quite difficult to add. When in doubt, Monica states:
**Paprikash is traditionally offered by Spaetzle. Looks tasty. Monica says it’s okay to be flexible here. “Egg noodles and similar short pasta are served!”
Thank you to Moni for sharing this precious family recipe with me! Are there any great recipes you’ve got from someone else’s mom?
PS What is the #1 thing we tell new parents about family dinner, and what are your weapons 5 recipes?
Source: Cup of Jo – cupofjo.com
