Mushrooms Paprika with Brown Basmati Rice

I recently borrowed a new cookbook entitled World Vegetarian Classics from the library and after flipping through the extensive collection of over 250 authentic vegetarian dishes, immediately decided to purchase the book, even though I had yet to try any of the recipes. I simply could not resist the beautiful photographs contained within and the insightful descriptions of each region's culinary traditions, complete with a focus on the potentially more obscure and unfamiliar ingredients commonly used. A host shopping around for coffee tables books should take note, especially if they are planning on serving dinner to their guests.

Each recipe presented contains readily obtainable ingredients as the author has taken care to adapt her selections for the modern kitchen. The instructions are straightforward and sure to provide novice cooks with the means to produce first class meals. More experienced chefs will be inspired to add their own special and favoured touches to classic international signature dishes.

Characteristically, the first recipe I decided to make shortly after my copy of Celia Brooks Brown's book arrived was focused on mushrooms. Hungarian in origin, this easy and quick to prepare dose of mushroom bliss would be perfect served over pasta or any cooked grain. I complemented the earthy mushrooms with the nutty flavour of brown rice.

Houby Paprikas

1 cup of brown Basmati rice
2 cups of water
2 tablespoons of butter or sesame oil
1 medium onion, chopped into smallish bits
1 pound of mixed fresh mushrooms, roughly chopped (I used a combination of crimini and button)
sea salt and freshly ground pepper
1 1/2 tablespoons of paprika (I used Hungarian)
generous 1/4 teaspoon of cayenne
3/4 - 1 cup of sour cream
3 tablespoons of chopped fresh dill

Rinse the rice in a strainer under cold water. Soak in 2 cups of water overnight in a medium pot. Bring to a boil, immediately reduce the heat to low and cover and simmer until the liquid is absorbed - roughly 35 - 40 minutes. Let sit for 5 minutes and then fluff with a fork.

While the rice is cooking, heat the oil or butter in a large wok or pot over low heat. Add the onion and cook until soft and translucent.

Next, increase the heat to medium-high and add the mushrooms to the pan. Season with salt and pepper and stir and fry until the mushrooms begin to brown in their own juices. Add the paprika and cayenne, stir and cook for a few minutes longer, add sour cream and simmer for another 5 minutes.

Spoon over steaming brown rice.

For more Hungarian mushroom inspired creations, see also Hungarian Mushroom Soup.

Hungarian Mushroom Soup

I love mushrooms. I could quite literally eat them every single day without tiring of them. Up until a few days ago, I thought I had a favorite mushroom soup recipe, but after making this Hungarian Mushroom Soup that I found at Closet Cooking, I'm not so sure. This is one flavorful soup. A combination of dill, mushrooms, paprika, tamari, lemon and sour cream results in a bowl of bliss. My adjustments were minor, as this recipe is perfectly balanced. Milk can be substituted for the yogurt and buttermilk if desired. For the full experience, be sure to use fresh dill for this recipe.

For a satisfying lunch or light supper, serve with Savory Dill Ricotta Muffins.

Hungarian Mushroom Soup

Recipe by Lisa Turner From Closet Cooking Cuisine: Hungarian Published on February 7, 2008 A fragrant, creamy and beautifully flavored Hungarian mushroom soup seasoned with fresh dill and paprika Print this recipe Ingredients: 2 tablespoons unsalted butter 1 onion, chopped 8 oz mushrooms, cut into large chunks 2 teaspoons fresh dill, finely chopped 1 tablespoon hot paprika 1 fresh red chili, finely chopped 1 1/2 tablespoons tamari sauce 2 cups vegetable stock or 2 cups water + 1 teaspoon celery seed 3/4 cup plain yogurt 1/4 cup buttermilk 2 heaping tablespoons whole wheat flour juice from 1 lemon sea salt and fresh cracked black pepper to taste 1/2 cup sour cream 1/4 cup fresh parsley, chopped Instructions: In a large saucepan, melt the butter over medium heat. When hot, add the onions and sauté for 5 - 7 minutes or until softened and translucent. Raise the heat slightly, add the mushrooms. and sauté for another 5 minutes or until the mushrooms are cooked and just begin to release their juices. Add the dill, paprika, chili, tamari and vegetable stock or water. Simmer on low heat, uncovered, for 12 - 15 minutes. In a medium bowl, whisk together the yogurt, buttermilk, and flour. Stir the yogurt mixture into the pot. Cover and cook gently for another 12 - 15 minutes. Add the lemon juice, and season with salt and pepper to taste. Remove from the heat and stir in the sour cream and parsley. Serve hot or warm, garnished with chopped dill, parsley or a sprinkle of paprika. Makes 4 - 6 servings

This is my contribution to No Croutons Required, a new monthly vegetarian food event alternately hosted by Holler of Tinned Tomatoes and me, Lisa, of Lisa's Kitchen. The theme this month is simply vegetarian soups.

Creamy Beet Borscht

Borscht is a vegetable soup from Eastern Europe that is now enjoyed throughout the world. Any variety of vegetables can be used, but beets are essential. My friend Mike has been requesting a homemade borscht soup for a long time now. It was an especially good time to fulfill his wish, as beets are currently in season, and also one of my current favorites. I've come across a few recipes that I liked but this Creamy Beet Borscht, modified from James McNair's Soups, seemed to have the perfect balance of flavours. It turned out to be a success. I served it hot, but it can also be chilled and served cold if desired.

For best results, make the soup the day before and add bits of chopped mushrooms to the pot just before reheating it at a low temperature.

Creamy Beet Borscht

2 tablespoons of olive oil or butter
1 cup of chopped onion
2 small cloves of garlic, minced
3 - 4 tablespoons of balsamic vinegar
1 1/2 pounds of beets (about 6 medium-sized), peeled and chopped
2 cups of seeded tomatoes, chopped
1 small turnip, chopped
1 cup of potato, chopped
2 jalapeno peppers, finely chopped
1 large carrot, chopped
2 bay leaves
juice from one lemon
6 - 7 cups of vegetable stock
sea salt and black pepper to taste

1/3 cup of minced fresh dill
1/2 - 3/4 cups of sour cream
fresh dill for garnishing

In a large soup pot, heat the oil or butter over medium-high heat until hot. Add the onion and saute until soft - about 5 minutes. Add the garlic and vinegar and cook until most of the vinegar evaporates, about 3 minutes. Add the chopped vegetables, bay leaves, stock, salt and pepper, and half of the lemon juice. Bring to a boil, immediately reduce the heat to low and cover and cook, stirring occasionally, until the vegetables are very tender - about 30 - 40 minutes. Add the remaining lemon juice.

While the soup is cooking, combine the minced dill and cream in a small bowl; set aside.

Once the soup has cooled down a bit, process in batches in a food processor or blender until smooth. Return the soup to the pot and gently heat over low heat. Test for seasonings. Serve in bowls, with a dollop of the sour cream dill mixture and garnish with a bit of minced dill.

This is my entry for this week's Weekend Herb Blogging to be hosted by The Expatriate's Kitchen.