Salsify and Mushroom Paprikash

One of the most important classes of Hungarian dishes are paprikash, in which various ingredients are bathed in a thick dairy, garlic, and paprika sauce.  In the following, adapted from a recipe presented in George Lang’s 1971 The Cuisine of Hungary (ISBN 978-0517169636) the paprikas sauce is used with cooked salsify and mushrooms.  The shellfish-like flavor of the salsify and earthy mushrooms are nicely complimented by the paprikash sauce. 

1 pound salsify, peeled and cut into 2” pieces
¼ cup butter
1 small onion, chopped
10 ounces crimini mushrooms, sliced
1½ cups stock
3 garlic cloves, pressed
2 tablespoons paprika
1 teaspoon freshly ground black pepper
¾ cup yogurt
2 tablespoons flour
2 tablespoons flat leaf parsley, minced
salt to taste

Cook cleaned salsify in salted, boiling water until tender, 15-20 minutes.  Drain.

Melt butter over medium heat in a heavy pan.  Add in the onion and sauté for 5-10 minutes or until translucent.  Add in the crimini mushrooms and sauté for an additional 5 minutes.  Add in the stock and bring to a simmer.  Cook for 10-15 minutes until the mushrooms are tender and well cooked.  Add in the garlic, paprika, and black pepper along with the yogurt.  Bring to a simmer and then sift in the flour, stirring constantly to keep the flour from becoming lumpy.   When the sauce thickens, stir in the cooked salsify.  Heat until warmed through and toss in the minced parsley.  Adjust salt to taste.  Serve warm.

Archive

Copyright Statement