Mushroom Paprika

Wild mushrooms are a rare treat. Although they can always be substituted for other mushrooms in recipes, they are best when simply fried in butter with shallots, or in olive oil with garlic.

Button mushrooms make dainty garnishes and have a firm texture that is good thinly sliced and served raw or marinated in salads; however, they can also look attractive when cooked whole in stews.

Large flat mushrooms have a much fuller flavor that makes them the best choice for a breakfast fry-up, or to use in meaty stews or creamy sauces as in the paprika-spiced mushrooms recipe below. This can be served on toast as a snack for four, or with rice as a vegetarian light meal for two, or as a vegetable accompaniment to some plainly grilled meat or fish.

Recipe: (Serves 4)

1 large, white onion, finely chopped
A good pinch of dried thyme, optional
3 tablespoons olive oil
2 teaspoons paprika
250 g field or large flat mushrooms, sliced
Salt and black pepper to taste
300 ml light sour cream

Method:

Gently fry the onion, with the dried thyme if using, in the oil over a very low heat for at least 10 minutes or until the onion is soft and golden, stirring occasionally. Stir in the paprika, sliced mushrooms and salt. Add 200 ml of water.



Raise the heat a little and bring the sauce to the boil. Cover and cook for 2-3 minutes until the mushrooms collapse, releasing their liquor.



Remove the lid, raise the heat higher still and cook the mushrooms for around 5-6 minutes, shaking the pan regularly (stirring would break up the mushrooms), until the sauce is thick and sticky.



Carefully stir in the sour cream. Season with pepper according to your taste, then spoon the mushrooms over toast for a snack for 4 persons.