Well the news today is first that in Wales we are going back into lockdown for a 17-day “firebreak” period from Friday 23rd October until Monday 9th November. Second, according to the NHS Covid app loaded on my phone, the LL35 postcode (Aberdovey) is now a High Risk area for Covid. Not terribly surprising, though, after the summer influx. Hey ho.
After a tedious few hours doing paperwork and filing I had to go to the Post Office this afternoon, so even though it was grey and dull, I took in a brief stroll along the golf course, sand dunes and walked back along the beach.
On the golf course I was hoping for some wild mushrooms, and just as I had given up, and was about to walk over the dunes to the beach, I spotted a single parasol (Macrolepiota procera) in the tall grass where the sand dunes meet the golf course. A beauty, and a real result. It was so perfect that it was almost a shame to eat it, but eat it I did.
Normally I would just have it in butter, garlic and parsley, but I had already planned a Hungarian chicken and mushroom dish for the evening, Paprikás Csirke (paprika chicken), so instead of shop-bought field mushrooms the parasol was deployed. There are many different ways of doing Paprikás Csirke, but I simply do it the way my Mum did it, which is a very simple, quick recipe that produces a super meal that is full of flavour.
In the recipe, button mushrooms are added to the sauce as described below. In the picture, however, what look like two pieces of steak are the two halves of my parasol mushroom top, served on the side of the chicken in the paprika and sour cream sauce, alongside griddled courgette discs.
First, depending on how many people you are feeding, use a a whole chicken that has been jointed, one or more chicken joints, breasts or thighs. Whatever you choose, this is poached with a bay leaf, sliced onion, lemon zest and peppercorns. I also added the stalk of the parasol, because although it has flavour, it is too woody to eat. The poaching stock is reserved, because it is used to make the sauce.
The mushrooms are tossed in butter before setting on one side. The sauce is made by adding flour and paprika (and optional cayenne pepper) to the mushroom juices – add some more butter if necessary to soak of the flour. Slowly add the required amount of strained poaching liquid, stirring constantly, to make a light velouté. Keep stirring until it is thick enough to coat the back of a spoon. The chicken and button mushrooms and some lemon zest are then added to the sauce (mine differed because instead of many smaller mushrooms I divided my one large mushroom into two and served them on the side), and everything is simmered til warmed through. Sour cream is then added and stirred in and heated through for a minute or so with a good handful of chopped parsley. If you cannot get hold of sour cream, any cream will do as a substitute although the slight sharpness of crème fraîche or Greek yoghurt are a good match.
To serve, place a dollop of the cream on top of each serving, give it a good grind of black pepper and sea salt. I also like a good squeeze of lemon juice over the whole. It is good accompanied with plain white rice, noodles or your preferred veg. Ribbon or griddled courgettes go very well with this dish, and I opted for the latter. Optional additions to make it go further are cooked baby new potatoes and/or small, butter-fried shallots thrown into the sauce before the cream is added.