MUSHROOM RAGOUT WITH PAPRIKA AND SOUR CREAM

This is a delicious, one-dish meal. Serve with bread if you like.

Serves: 4 as hearty main course or 6 smaller portions

■ 2 tbsp (30 mL) extra-virgin olive oil

■ 1 lb (450 g) fresh button mushrooms, thickly sliced

■ 1/3 lb (150 g) brown beech or shimeji mushrooms, trimmed

■ 3 tbsp (45 mL) unsalted butter

■ 2 cups (500 mL) thinly sliced leek, white and light green parts only

■ 1/2 cup (125 mL) finely diced onion

■ 3 cloves garlic, minced

■ 2 tbsp (30 mL) sweet paprika

■ 4 cups (1 L) water ■ 1 lb (450 g) Yukon gold potatoes, peeled, cut into one-inch (2.5-cm) cubes

■ 1 cup (250 mL) carrots, peeled and cut into 1/4-inch (6-mm) slices

■ 1 tbsp (15 mL) tomato paste

■ 1 tsp (5 mL) salt

■ 1/4 tsp (1 mL) caraway seeds

■ 1/4 cup (60 mL) chopped fresh dill or 1 tbsp (15 mL) dried dill 1/2 cup (125 mL) sour cream

1. Heat 1 tbsp (15 mL) of the oil in a heavy, 12-inch (30 cm) frying pan over high heat.

2. Add half the mushrooms and cook, stirring, until they start to brown around the edges. Transfer to a plate. Heat remaining oil, add remaining mushrooms and repeat.

3. Melt butter in a large pot over medium heat. Add leeks and onions. Cook, stirring frequently until leeks are soft but not browned.

4. Add garlic and paprika, stirring them into the mixture.

5. Add water, potatoes, carrots, tomato paste, salt and caraway seeds. Bring to a boil and add the mushrooms. Turn to a low boil and cook until potatoes and carrots are soft, about 15-20 minutes. The liquid should just cover the vegetables when finished and be slightly thickened.

6. Stir in the sour cream and dill, and adjust the seasoning.