Hungarian Mushroom (Print Version)
# Ingredients:
01 -
1 teaspoon kosher salt.
02 -
1 tablespoon Worcestershire sauce.
03 -
2 teaspoons paprika.
04 -
½ cup dry white wine.
05 -
4 tablespoons salted butter.
06 -
3 tablespoons all-purpose flour.
07 -
1 pound cremini mushrooms, sliced.
08 -
1 tablespoon lemon juice (optional).
09 -
2 teaspoons fresh thyme leaves, minced.
10 -
2 teaspoons dried dill.
11 -
2 cups chicken or vegetable stock.
12 -
¼ cup sour cream.
13 -
2 tablespoons fresh parsley (optional).
14 -
1 large yellow onion, chopped.
15 -
1 cup whole milk.
# Instructions:
01 -
In a big pot, warm the butter on medium. Toss in the onions and mushrooms, cooking for roughly 8 minutes until the onions soften.
02 -
Pour in the stock and wine, then add Worcestershire, paprika, dill, thyme, and salt. Let it boil briefly, then lower the heat to simmer. Cook for 10 minutes so it reduces a third.
03 -
Mix the flour into your milk until smooth. Stir this into the pot. Simmer for 10 minutes to get the mixture to thicken up.
04 -
Lower the heat. Slowly mix in the sour cream and lemon juice (if you're using it) until it's all blended well.
05 -
Scoop into serving bowls, and if you like, sprinkle parsley on top.
# Notes:
01 -
Yields 5 cups—double it if you want more for a main meal.
02 -
Keeps frozen for up to one month.