In Hungary, this dish is served over toasted bread or rolls, or accompanied by dumplings or plain rice. It can also be a rich side dish to accompany roasted chicken or pork. To save preparation time, slice the mushrooms with an egg slicer.
1/2 cup (8 tablespoons) butter or lard
2 medium onions, chopped
1 pound fresh mushrooms (champignons, or a mixture of several kinds of mushrooms), cleaned and thinly sliced
1 large garlic clove, minced
1 rounded tablespoon Hungarian mild or medium-hot paprika
1/2 teaspoon salt
1 cup pure sour cream (containing no additives)
Melt the butter or lard in a large skillet over medium-high heat. Add the onions and sauté until they are translucent. Add the mushrooms and garlic, stirring until they are well-coated with the melted fat.
Reduce the heat to very low, sprinkle the paprika over the ingredients in the skillet, and stir to mix well. Increase the heat to medium and bring the mixture to a simmer. Cover the skillet and simmer for about 10 minutes, or until the mushrooms begin to turn soft.
Stir in the salt and sour cream. Cook, stirring constantly, over low heat for 1 to 2 minutes longer, just until the sour cream is warm. Do not let the mixture boil.