I was tempted to try and make "Mr Meat Face" (featured on the cover), but given the predilections of our household, I would have had to make him out of TVP and Quorn, and it wouldn't have been quite the same.
So I settled on "Mushrooms in Sour Cream in the Hungarian Way."
Here is a summary of the Hungarian Way:
- Brush dirt off your mushrooms.
- Fill a pail with sour cream.
- Hold mushrooms under sour cream until they stop struggling.
- Add paprika, and ignore chest pains while you eat.
It all tasted damn fine though.
Mushrooms in Sour Cream in the Hungarian Way
(from Gundel, K. Hungarian Cookery Book (7th edition) Corvina Press 1972)
1kg champignons, boletuses, morels or any other edible mushrooms (do not use inedible mushrooms)
700ml sour cream
Clean, trim and slice the mushrooms. Chop finely and fry the onions a golden-brown in butter or lard. Add the mushrooms and stew. Season with salt, paprika and chopped parsley. When the water has evaporated, dredge with flour, add sour cream, and bring to boil. Serve with fried eggs....
(from Kay, S. Sophie Kay's Yogurt Cookery HP Books 1978)
1 cup plain yogurt
2 eggs, slightly beaten
1/2 tsp salt
3 1/4 cups plain flour
1/2 tsp baking soda
1 litre stock
1 tsp salt
In a large bowl, stir yogurt until creamy. Add beaten eggs, 1/2 tsp salt, flour and baking soda. Beat dough until thick and smooth. Add more flour if necessary. In a large saucepan, bring stock and 1 tsp salt to boil. Place a quarter of the dough on a wet chopping board. With hands flatten dough to about 5mm thickness. With a sharp knife, cut thin, short strips. Slip strips off the chopping board one at a time directly into the boiling stock. Repeat with remaining dough. Do not crowd the pan. Dumplings should float when done. Remove with a slotted spoon. Rinse in hot water and keep warm.