Hungarian Paprika Mushrooms – Houby Paprikas

Ingredients for 2 servings:

• 1 smoked paprika sausage
• 400 g mushrooms, brown
• 10 g porcini mushrooms, dried
• 1 onion(s)
• 1 garlic clove(s)
• 1 tsp sweet paprika powder
• 1 tsp, crushed paprika powder, hot
• e.g. salt and pepper
• 100 ml sour cream
• 2 tbsp dill
• 1 spring onion(s), green part only
• 180 g pasta, Hungarian egg barley or other small pasta
• ½ jar pickled peppers, cut into strips

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Soak the porcini mushrooms for about 2 hours, then gently squeeze and chop. Strain the soaking water through a tea strainer and set aside. Slice the sausage and mushrooms, finely chop the onions and garlic clove, and cut the green part of the spring onion into rolls. Place the sausage slices in a cold, dry pan, set the heat on medium, and fry the sausage slowly. This will release its fat. Remove from the pan to kitchen paper, set aside, and keep warm. Add the diced onions to the rendered fat and fry gently until they begin to brown. Now add the garlic clove and the sliced ​​mushrooms, season with salt, and fry until the resulting liquid has evaporated. Stir in both types of paprika. Add the porcini mushrooms and the soaking water. Stir in the sour cream, cover, and simmer over low heat. If it becomes too dry, add a little water. Season with salt and pepper. While the mushrooms are cooking, cook the egg barley or small pasta in a pot of plenty of salted water. Add the chopped dill to the mushrooms and sprinkle the spring onion rings over the top. Serve immediately with the pasta, pepper strips, and sausage slices.