Readers who visit our site regularly (rather than keeping up via RSS feed) may have noticed a new feature on our side bar. Over to the right, just below our index, is Old Favourites We're Eating This Week. Here I'll link to recipes that we've previously blogged that are earning repeat runs in our kitchen. This way, I figure, the best recipes are less likely to languish in our archives and are more likely to be noticed (and perhaps cooked!) by you.
One such recipe is mushroom paprikash. Not even bothering to attempt those disastrous dumplings and skipping the Sanitarium seitan, I decided this time to augment the mushrooms and onion with some zucchini and capsicum. Spooned over couscous, Michael and I liked this version even more than we remembered enjoying it the first time around. The porcini mushroom stock may have helped!
There was a lot of leftovers and I sealed some of them up in little puff pastry pies, served with a side of Brussels sprouts. While I know they don't look particularly pretty or impressive, they are remarkably tasty. My tip is that you'll notice mushroom paprikash and paprikash pies appearing on Old Favourites We're Eating This Week a couple of times more before winter's done.