Hungarian Mushroom Soup - Mushroom Festival - Outdoor Wednesday

From the kitchen of One Perfect Bite...We've attended the mushroom festival at our local arboretum for ten years now. Bob's first observations of the event led him to conclude it wasn't a venue where the Junior League was likely to meet and greet. I'm not so sure. I suspect they had an understated presence and were peppered throughout the crowd of academics, students and farmers or could be found wandering alongside those who buy and sell mushrooms. Yes, there still are folks who supplement their incomes hunting mushrooms and, while it may not be politically correct, they call themselves hoobie hunters - swear to God. While the event is enormous fun, it's primary purpose is to teach and provide an opportunity for mycologists and mushroom lovers to socialize. Once prizes have been awarded, they do just that. The weather, almost always damp, chills the bones and causes sensible folks to question the sanity of those who traipse through the woods on the the mycological equivalent of a treasure hunt. The day is filled with food and music and good family fun, including a scarecrow competition for the children. Photos of some of their entries appear at the bottom of this post. The children come bundled head to toe, wearing muffs and gloves and "wellies" to keep the chill at bay. I spend as much time as possible with the chefs and cooks and food purveyors who set up shop for the day. Everything they sell must be mushroom based and it's really interesting to see what they come up with. I have a series of recipes that I'll be sharing with you over the next few weeks, but I wanted to start with this soup because it's so easy to do. I had a version of this as a child. Back then the onions and mushrooms were cooked in bacon drippings and the soup had enormous layered flavor. Alas, we no longer use bacon drippings, but there was a time when every kitchen had a container to hold them. I know some of you remember that, but I won't force you to fess up. Having said how wonderful this is made with bacon, today's recipe uses butter in its place. It's almost as good and it's marginally better for you. This soup comes from the steppes of Hungary and it's laced with sweet rose paprika. If you enjoy heat, and know your tolerance, hot Hungarian paprika can be substituted.

Hungarian Mushroom Soup...from the kitchen of One Perfect Bite

Ingredients:
1 pound fresh mixed mushrooms (Shiitake, Maitake, Oyster etc.) or 1 pound fresh crimini mushrooms
2 cups chopped onions
4 tablespoons butter, divided use
3 tablespoons flour
1 cup milk
1 tablespoon fresh dill fronds or 1 teaspoon dill weed
1 tablespoon sweet Hungarian paprika
1 tablespoon Tamari or soy sauce
1 teaspoon salt
2 cups chicken or vegetable stock, divided use
2 teaspoons fresh lemon juice
Salt and fresh ground pepper to taste
1/2 cup sour cream
1/4 cup chopped fresh parsley

Directions:
1) Using a large skillet, saute onion in 2 tablespoons butter until soft and translucent, about 5 minutes. Add mushrooms, dill, 1/2 cup stock, tamari and paprika. Bring to a boil; reduce heat and simmer, covered, for 25 minutes.
2) Melt reserved 2 tablespoons butter in a 3-quart saucepan over medium heat. Whisk in flour and cook, stirring constantly, for two to three minutes. Add milk, stirring frequently over low heat until thick, about 10 minutes. Stir in mushroom mixture and remaining 1-1/2 cups stock. Cover and simmer 10-15 minutes. Just before serving add salt and pepper to taste; stir in lemon juice, sour cream and, if desired, additional dill. Garnish with parsley. Yield: 4 servings.

This is being linked to:

Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Magyar Gulyás

An authentic gulyás is a beef dish cooked with onions, Hungarian paprika, tomatoes and some green or red pepper. Hungarian goulash is neither a soup or stew, though in Hungary it's considered to be a heavy soup. When properly cooked it has a nice evenly thick consistency that is almost like a sauce. Gulyás was first made by herdsmen. It moved from their tables to those of the nobility in the late 18th century when Hungary moved to assert its national identity and independence from Hapsburg empire. The only trick to making an outstanding goulash is in the preparation of the onions. Think onion slurry - the kind used to make French onion soup - and you, too, will own the secret. I hope you'll try this. It's a wonderful peasant meal.

Magyar Gulyás - Hungarian Goulash

Ingredients:
2 tablespoons olive oil
2 medium to large onions, thinly sliced (about 4 - 5 cups)
1 tablespoon sugar
3 cloves garlic, minced
1 tablespoon caraway seeds, toasted and ground
1 large carrot, peeled and cubed
1 large red bell pepper, cubed
1 to 3 tablespoons sweet Hungarian paprika
1 to 3 teaspoons hot Hungarian paprika (optional)
2 tablespoons minced fresh marjoram
1 teaspoon minced fresh thyme leaves
1 bay leaf
3 tablespoons tomato paste
4 cups beef or chicken stock
2 to 3 pounds of cubed beef stew meat
4 medium-sized boiling potatoes, cubed
Salt and Pepper

Directions:
1) In a large saute pan or dutch oven, heat olive oil over low heat. Add onions and cook for about 30 minutes, or until onions are translucent but not brown.
2) Turn heat to medium-high. Add beef, in batches, and sear until lightly brown.
3) Add garlic and ground caraway seeds and cook until fragrant, about 1 minute longer.
4) Add diced carrot, bell pepper, paprika (both hot and sweet), marjoram, thyme and bay leaf; toss and allow to saute for a minute.
5) Add tomato paste and stock along with a pinch of salt and pepper.
6) Bring contents of pan to a boil, then lower to a simmer and cook for 1-1/2 to 2 hours, or until meat is tender.
7) Add potato cubes to goulash and cook for 30 minutes longer. Remove bay leaf. Transfer to shallow bowls and serve. Yield: 4 to 6 servings.