Mushroom Paprikas

½ cup dried wild mushroom mix
4 cups filtered water, heated
2 tablespoons extra virgin olive oil
2 cups onion, small diced
3 tablespoons Hungarian sweet paprika
2 pounds cremini mushrooms, ¼ inch slices
1 ½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
¾ cup sour cream
2 tablespoons garbanzo bean flour
2 teaspoons fresh dill leaves (optional but recommended)

Rinse the dried mushrooms thoroughly in warm running water. Place in a bowl and cover with the hot water. Soak for twenty-five minutes until thoroughly rehydrated. Strain through a fine-mesh sieve and reserve the mushroom water. Discard the mushrooms.

Heat the oil in a shallow straight-sided sauté pan over medium-high heat. When the oil shimmers add the onions and sauté until golden about eight minutes.

Lower the heat and add one-fourth cup of mushroom water. Simmer until halved and add another one-fourth cup of mushroom water. Continue adding one-fourth of a cup at a time until all the mushroom water has been added. It should have a semi-thick sauce consistency.

Add the paprika, cremini mushrooms, wild mushrooms, salt, and pepper. Cover with a lid. Stir and simmer for about ten minutes or until the mushrooms are cooked through.

Whisk the sour cream and flour together. Add to the stew and heat until thickened, about two minutes. Taste, Think, Transform with salt and/or pepper. Serve hot garnished with the dill leaves.