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EasyMain coursesvegetarianCC0 1.0 Universal
Transylvanian Wild Mushroom Paprikash with Sour Cream and Polenta
Velvety Transylvanian comfort food: a mix of mushrooms sautéed with sweet Hungarian paprika, garlic, and fresh dill, finished with rich sour cream and served beside hot polenta.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
servings
4
- Cremini and wild chanterelle mushrooms, sliced600 g
- Full-fat sour cream200 g
- Yellow onion, finely diced2 pc
- Sweet Hungarian paprika1 ½ tbsp
- Garlic cloves, minced3 clove
- All-purpose wheat flour1 tbsp
- Unsalted butter30 g
- Fresh dill, chopped2 tbsp
- Fine sea salt1 tsp
Preparation Steps
1
Melt butter in deep pan and sauté diced onions for 5 minutes until translucent.
5 min timer
2
Add sliced mushrooms and cook over high heat 8 minutes until browned; stir in garlic and paprika.
8 min timer
3
Whisk sour cream with flour and 100ml warm water, pour into skillet and stir constantly until sauce thickens.
4 min timer
4
Season with salt, stir in fresh dill, and serve steaming hot with freshly made polenta.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
280
Protein
7g
Carbohydrates
14g
Fat
22g
Allergens
MilkGluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
