Well I have to call it out. The genesis of this dish (we have changed it a bit) is from Moosewood by Molly K. It is a cracker soup, so the recipe is all over the internet without attribution. We have been making this soup since the good old days but it has changed a little from the original – just modernised a little so the ’70s style does not show through so much. There was so much good food in those days, it just needs a tweak to bring it into the 2020’s.
We saute the mushrooms then cook them in a light vegetable stock or just water, flavoured with dill and paprika, then mixed with sour cream – all to give it that Hungarian touch. It takes a fair amount of black pepper and sea salt – so season slowly and taste as you go. We like to drizzle the soup with a paprika oil.
Similar recipes include Baked Black Chickpeas,Eggplant and Tomatoes, Henri Toulouse-Lautrec’s Slow Cooked Creamy Mushrooms, Stuffed Mushrooms on the BBQ, and Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette.
You can see more of our Retro Recipes series here, our vegetarian recipes from our first blog.