Hungarian Kitchen is a tradition in the part of the city were I live. After WWII the refugees from Hungary and Romania found here a new home. They received land and small houses. The kitchen of there lost home stayed with them and some dishes are imbedded in many families here.
I was on holiday 5 times in different parts of Hungary and learned to love the dishes. My beautician grew up here in this part of town and has many fond memories of Hungarian food and cooks it often.
Recipe:
250 g brown button mushrooms, 2 dried shitake mushrooms, 2 wood ear mushrooms, 2 dried porcini mushrooms, 10 g wild mushrooms
3 shallots, 1 small onion, 1 garlic clove, 1 bay leaf, 3 sprigs of thyme
125 ml veg stock, 100 ml mushroom water, 100 ml double cream, salt and pepper, 2 heaped tsp paprika powder
2 tsp potato starch, 2 tbsp water, fresh parsley
Take all dried mushrooms and soak them in 200 ml cold water for 2 hours. Put them through a fine sieve and keep the mushroom water too. Use whatever kind of dried mushrooms are available.
In a pan with a lid heat up the oil and get onions and garlic in. Give it 3 min, then pour 30 ml of water in the pan and close the lid. Reduce the heat to medium and cook the onions for 8 min. Add all the mushroom quarters and diced dried ones. Stir and cook open for 6 min. Now season with salt and pepper, paprika powder and toss in bay leaf and thyme.
Add the veg stock and reduce it by one third. Now add the double cream. Make as starch slurry and bind the sauce. Chop parsley and finish it.
Serve with pasta or rice.
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