Mushrooms Paprika

This dish is a creamy, hearty accompaniment to pasta, or spatzle – Eastern European dumplings – if you can find it.  Adapted from World Vegetarian Classics.


  • 2 T butter
  • 1 onion, diced
  • 1 pound mixed mushrooms or chanterelles, chopped into large pieces
  • 1 T paprika
  • pinch cayenne pepper
  • 1 cup creme fraiche
  • 1 T fresh dill, chopped
  • sea salt and fresh ground pepper


  1. Heat butter in a large saucepan over low heat, add onion, and cook until soft and translucent.
  2. Add mushrooms, increase heat, and stir to let mushrooms quickly release moisture, allowing it to evaporate.
  3. When mushrooms are cooked but still firm, stir in cayenne, paprika, as well as salt and pepper to taste.
  4. Add creme fraiche and dill, cook for 3-5 minutes further, and then remove from heat and serve.

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