Creamy Mushroom Bowl from Hungary (Print Version)
# Ingredients:
→ Main Components
01 -
4 tbsp salted butter
02 -
1 big yellow onion, diced
03 -
1 lb cremini mushrooms, cut into slices
→ Wet Ingredients
04 -
2 cups veggie or chicken broth
05 -
1/2 cup crisp white wine
06 -
1 cup full-fat milk
07 -
1/4 cup tangy sour cream
08 -
1 tbsp fresh lemon squeeze (if desired)
→ Flavor Boosters
09 -
2 tsp dried dill weed
10 -
2 tsp chopped fresh thyme
11 -
2 tsp sweet paprika
12 -
1 tbsp Worcestershire sauce
13 -
1 tsp kosher salt
14 -
3 tbsp plain flour
15 -
2 tbsp chopped Italian parsley (if desired)
# Instructions:
01 -
Heat a big pot over medium flame and melt your butter. Toss in mushrooms and onions, letting them cook until the onions go soft and transparent, roughly 8 minutes
02 -
Add your broth, wine, and sprinkle in the dill, thyme, paprika, Worcestershire, and salt. Let it bubble up, then turn down the heat and simmer until about a third of the liquid cooks away, around 10 minutes
03 -
Mix your flour and milk together until smooth with no lumps, then pour into the pot. Let it bubble gently for 10 minutes as it gets thicker
04 -
Turn the heat way down and slowly stir in your sour cream and lemon juice. Mix gently but thoroughly. Sprinkle with parsley before serving hot
# Notes:
01 -
Make twice as much when serving it as the main meal for 4 folks
02 -
You can freeze it up to 1 month - warm it up slowly and keep stirring