Csiperke Nudli
Tender handmade Hungarian potato nudli tossed with sautéed button mushrooms, sweet paprika, garlic, and fresh sour cream, garnished with fresh flat-leaf parsley.
Ingredients
- • 500g waxy potatoes, boiled and riced
- • 150g plain flour and 1 medium egg
- • 350g fresh button mushrooms (csiperke), sliced
- • 1 medium onion and 2 cloves garlic, finely chopped
- • 1 tbsp sweet Hungarian paprika
- • 150ml sour cream (tejföl)
- • 2 tbsp butter or sunflower oil
- • Fresh flat-leaf parsley, salt and black pepper
Preparation Steps
Combine the riced cooked potatoes with flour, egg, and a pinch of salt to form a soft, workable dough. Roll into thumb-thick ropes on a floured board and cut into 3cm cylindrical dumplings (nudli).
Drop the nudli into a large pot of boiling salted water. Simmer gently for 3 to 4 minutes until they float to the surface, then scoop out with a slotted spoon and toss with a knob of butter.
Heat butter in a large skillet. Sauté the chopped onion and garlic until translucent, add the sliced mushrooms, and cook until tender and golden. Stir in the sweet paprika off the heat, then return and add sour cream.
Tumble the warm nudli into the rich mushroom paprika sauce, tossing gently to coat every dumpling. Season with salt and cracked black pepper, garnish with freshly chopped parsley, and serve immediately.