Ingredients:

for 4 persons

• 500 grams [1.1lb] white mushrooms (sliced into chunks)
• 1 tablespoon oil (sunflower or olive)
• 1 large yellow onion (finely chopped)
• 1 medium ripe tomato (chopped) or 1 tbsp tomato paste
• 1 garlic clove (minced)
• 2 teaspoons sweet paprika powder (Hungarian is great for this)
• 1 teaspoon of salt
• 120 millilitre [half cup] water
• 210 millilitre [1 cup]  sour cream
• 2 level tablespoons white flour
• few springs of fresh parsley

Method

1. Clean the mushrooms, often it’s enough to wipe them, if necessary quickly rinse them, cut into smaller chunks/slices.
2. On a little oil start cooking the finely chopped onion until starts to soften.
3. Throw on the mushrooms, add the tomato, garlic, paprika powder and salt, stir thoroughly, the oil will help the paprika to release its colour, careful the paprika can burn easily, you just need to mix the ingredients avoiding high heat.
4. Add the half cup of water, the mushroom will release quite a bit of water too so there is no need for more, cover and simmer until all soft and cooked.
5. Mix the sour cream with the flour until smooth, I find it easiest with a whisk.
6. Spoon some of the hot liquid from the cooking mushrooms into the sour cream and flour mix, stir thoroughly. It is now easier to pour the temperature is evened out – warmer, less likely to become lumpy at the next step.
7. Add the sour cream and flour mixture to the cooked mushrooms, stir well, bring to boiling point until the dish thickens.
8. Scatter freshly chopped parsley on top.
9. Very nice served with some fresh pasta or rice, or for a truly authentic version you could make some nokedli pasta