One of the last recipes my dad taught me before he died almost 15 years ago was a recipe for Paprika Mushrooms. I was feeling particularly nostalgic today and this recipe came to mind. Like many Hungarian recipes, there’s no such thing as too much paprika. It is a wonderfully savoury side dish, a great accompaniment to meat, or as a base for pizza in place of tomato sauce.
1-2 Tbsp canola oil
3 cups sliced white button mushrooms
1/4 cup sweet Hungarian paprika
1 tsp salt
2 Tbsp minced garlic
1 cup water
In a medium saucepan, brown the mushrooms in oil until golden uniformly. Sprinkle over the paprika and salt and stir to coat completely. Add 1/3 cup of water and stir until a somewhat thick gravy texture is achieved. Reduce the heat to medium and simmer, stirring occasionally. As the liquid dries, add more water and the minced garlic. Stir until the mushrooms are well softened and have an almost melted texture. This usually takes about 30-40 minutes. The final liquid component should be like a slightly dry gravy. If it’s too wet, reduce the liquid to thicken more. Makes about 1-1/4 cups.