Adapted from Renee Erickson’s A Boat, a Whale, and a
Walrus: Menus and Stories (Sasquatch Books 2014)
30 ml ( 2 tablespoons) extra-virgin olive oil
225 grams (1/2 pound) Padrón peppers
Coarse sea salt, to taste
1. Heat a large, heavy stainless steel skillet over medium-high heat for several minutes before adding the oil.
2. When the pan is hot enough that a drop of water beads
and dances on the surface, add the oil and the peppers,
letting the peppers lie where they fall, undisturbed for a
3. Set the timer for three minutes, turn the peppers over
with a wood spatula and sprinkle liberally with salt. Let
the peppers sit until they begin “breathing,” their little
sides puffing in and out. This may take anywhere from
3-4 minutes but you want them to have a nice scorched
appearance on at least two sides.
4. Transfer to a platter, season again with salt, and serve
immediately. Feel free to add a little lemon juice if you
like, but they really don’t need it.
Quick-Scorched Padrón Peppers
Adapted from Rain Forest Mushroom Co.
Serves 4 as a main course, about 6 if served over rice
60 ml ( 4 tablespoons) butter*
300 g ( 2 cups) yellow onions, diced
Salt to taste
450 g (1 pound) fresh wild mushrooms (a mixture of
shiitake, maitake, oyster, etc.)
22 ml (1 1/2 tablespoons) fresh dill
473 ml ( 2 cups) vegetable broth
15 ml (1 tablespoon) soy sauce
15 ml (1 tablespoon) hot Hungarian paprika
45 ml ( 3 tablespoons) all-purpose flour
236 ml (1 cup) milk (almond or coconut is OK)
10 ml ( 2 teaspoons) freshly squeezed lemon juice
Pepper, to taste
118 ml (1/2 cup) sour cream
Fresh dill, to taste
Fresh parsley, to taste
1. In a large Dutch oven, melt half the butter over medium-low heat. Add the onion, tossing to coat in the butter. Salt
the onion lightly.
2. When the onion is translucent, add the mushrooms, dill,
a quarter of the broth, the soy sauce and the paprika. Stir
to combine, cover and let simmer for 25 minutes.
3. In a small saucepan, melt the remaining butter over
low-to-medium heat. Whisk in the flour and continue to
cook for 2-3 minutes. Add the milk and continue to cook,
stirring frequently, until the mixture thickens and coats the
back of a spoon. Do not allow the mixture to boil.
4. When it has thickened to your liking, slowly whisk in the
remaining broth. When combined, add this mixture to
the mushroom mixture and stir to combine. Cover and
simmer for another 12-15 minutes.
5. Just before serving, add the lemon juice, salt and pepper
to taste, and the sour cream. Serve hot with dill and
parsley for garnish. This soup is particularly good over
white or brown rice.
* This recipe can be made vegan by using olive oil in place
of butter, using unsweetened almond or coconut milk (the
author used a mix of both), and by omitting the sour cream
(or using a vegan substitute).
Hungarian Mushroom Soup