Mushroom Perkelt
A Hungarian mushroom and onion stew in a delicate paprika sauce with sour cream and marjoram.
Ingredients
- button mushrooms700 g
- onion2 pcs
- ground sweet paprika1.5 tbsp
- sour cream200 g
- wheat flour1 tbsp
- sunflower oil2 tbsp
- dried marjoram0.5 tsp
- water150 ml
- salt1 to taste
- black pepper (ground)1 to taste
Instructions
Wipe the mushrooms clean with a damp cloth and cut into thick slices. Peel and finely chop the onion.
Heat the oil in a heavy-bottomed pot over medium heat and sauté the onion for 5-7 minutes until soft and translucent, without letting it brown.
Remove the pot from the heat, add the paprika and stir quickly — this lets the spice release its aroma without burning (a classic Hungarian technique for perkelt).
Return the pot to the heat, add the mushrooms and cook for 5-7 minutes, stirring, until they release their juices.
Season with marjoram, salt and black pepper, pour in the water, cover with a lid and simmer over low heat for 15-20 minutes until the mushrooms are tender.
In a bowl, whisk the sour cream with the flour until smooth and lump-free.
Remove the lid, pour the sour cream mixture into the pot, stir and simmer for another 3-5 minutes over low heat, without letting it boil, until the sauce thickens.
Adjust salt and pepper to taste and serve hot with nokedli dumplings or rice.
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