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Portobello Paprikash Serves 4
Easy to prepare and tastes so great with Gruner Veltliner wine. Serve with pasta or dumplings.
Ingredients
1/4 Cup Butter
1 Lrg Onion chopped
1.5 Lb Portobello or Lrg Button Mushrooms
1 Tbsp Red Hungarian Paprika
2 Cups White Wine
1 Cup Sour Cream
2 Tbsp Flour
Salt & Pepper
Parsley chopped
Preparation
Trim the ends off the mushroom stems and wipe the caps clean with a damp paper towel.
Cut each cap into 1/2-inch-thick slices.
Melt butter in a large saucepan.
Add onions and saute for 4mins. or until slightly golden.
Add mushrooms, salt & pepper - cook until the mushrooms are slightly brown.
Stir in paprika and wine - cook until the mushrooms are soft and the wine has slightly evaporated (5-10mins).
In a separate bowl - mix sour cream with flour - stir into the saucepan with the mushrooms - bring to a boil.
Simmer gently for 2mins, until sauce thickens.
Sprinkle with parsley.
The best wine for this paprikash is Gruner Veltliner. If you have never tried this wine you will be amazed especially if you like fruit yet dry wines. Great with the following:
