It is Sweet Paprika Mushroom Strogonoff that I made in December after work in the evening, another reason why its not well lit. The sweet paprika made a wonderful change form the smoked variety.
The Hungarian Paprika Mushroom recipe comes from Entertaining Vegetarians by Celia Brooks. Celia's recipe is made with Chanterelle mushroom, but it is not easy to find them fresh in my part of the world, so I used some dried chanterelle mushrooms in the cupboard and rehydrated them. I also added some mangetout to the pot as I felt it needed a bit of crunch and colour, but once it was served up I realised the mangetout was not necessary and the burnished red tones imparted by the paprika gave it a warming glow that only made me feel happy eating it.
Sweet Paprika Mushroom Strogonoff
2 tablespoons butter
1 tablespoon oil
400g mixed mushrooms
Salt and pepper to taste
Pinch of cayenne pepper
1 tablespoon Hungarian paprika
180ml soured cream or crème fraiche or vegan alternative
2 tablespoons fresh dill, chopped
Heat the oil, then add the butter until melted.
Add mushrooms, season with salt and pepper, when the liquid from mushrooms has been released allow to evaporate, then add the paprika, and cayenne and fry for a couple of minutes,
Stir in the cream and dill, simmer for a few minutes.
Adapted very slightly from Entertaining Vegetarians by Celia Brooks.