A few weeks ago I had another one of those long, long work days that left me absolutely obliterated and starving for something warm and comfy in the my belly.  I had a bag full of giant mushroom caps and a hankering for pasta, so this ridiculously easy Hungarian Mushroom Paprikash was the perfect, quick-to-fix fit.

One thing I would like to mention is that I really don’t want you to be lame like me.  Hungary is world renowned for their paprika, so high quality Hungarian paprika (less sweet and fuller flavor than many sweet paprikas) would be the absolute best in this dish.  Go for it.  Perhaps this will be the dish that sparks an upcoming paprika craze in your kitchen.  I blab on about that because I feel like had I had some high quality paprika, this dish would have popped even more, so don’t be that girl (cough*me*cough).

So here we have it, a filling and grin inducing meal full of mushrooms and tastiness:

1. Heat up your butter in a pan and add onions and garlic, saute for 3 minutes
2. Add mushrooms and veggie broth, saute until mushrooms are nice and soft, onions are translucent and broth is well incorporated
3. Add all of your spices (salt and pepper to taste) and saute for 3-4 minutes, stirring regularly to make sure nothing burns
4. Lower heat and stir in your sour cream and fresh dill, cook over low for a couple of minutes
5. Serve over pasta or some other nice grain (I’m a quinoa addict) – or make some späztle and rock your world