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Gomba Paprikas with Dumplings
(recipe, Jon Clark)
This is a traditional Hungarian dish that is traditionally served during lent or as a dish to lose weight, or so I'm told. I don't leave anything good out, though I make it vegetarian.
- 1 large onion, chopped
- 1 lb. fresh mushrooms, washed and sliced
- 50 g assorted dried mushrooms (I love Chantrelle and Shitake)
- 1 Tbsp. paprika
- sour cream
- 2 eggs
- ¾ cup water
- 1 tsp. salt
- ~2 cups flour
- In a large pot add oil and onion and a pinch of salt to sweat while you begin browning mushrooms.
- In the meantime, also rehydrate your dried 'shrooms in hot water.
- As onion becomes soft and begins to brown add flour and paprika, don't let the paprika burn.
- Once the roux comes together begin adding water in stages to create a thick beautiful sauce. Drain the rehydrated mushroom broth into the sauce as well. Chop the dried mushrooms and add to sauce with the now browned mushrooms.
- Simmer uncovered for about an hour. Season with plenty of salt and more paprika if needed.
- Once the sauce has thickened and become rich add sour cream to taste or serve on the side at the table. Serve with traditional dumplings.
- To make the dumplings:
- Put on a large pot of salted water.
- Beat the eggs, water, and salt together in a large workbowl. Slowly add flour until sticky dough forms.
- Force the dough through the large holes of a cheese grater or a (special spaetzle board) into the boiling water.
- The dumplings are done when they float to the top. You may have to do this in batches.