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.
that's such a good idea! i'll be snooping around there i think
ReplyDeleteI like the idea of old favourites reappearing - the longer I blog the more I puzzle over navigation and how to highlight some of the favourite in amongst so many recipes - I always love seeing how you do it
ReplyDeleteThe challenge will be to keep it updated. :-)
ReplyDeleteI made your Paprikash for dinner last night - served with roast potatoes and green beans and it was FAB! Thanks so for that recipe.
ReplyDeleteYou're welcome, Hannah - I'm glad you enjoyed it so much. :-)
ReplyDeletethis sounds awesome - great recipe idea and lovely way of linking back to old favourites. we've been experimenting (woefully) with mushroom stroganoff dishes recently so this might be worth a try instead! thanks!
ReplyDeleteThanks, Frances - I (and seemingly Hannah) think this paprikash is worth a go!
ReplyDelete