Paprika Soured Cream Mushrooms Topped Jacket Potatoes.

Paprika Soured Cream Mushrooms Topped Jacket Potatoes.

At the Christmas markets in Lubeck, Germany – a foodie Mecca – you'll find stalls selling every delicacy imaginable. One of the top treats is the paprika mushrooms, which are cooked in giant pans over open flames. Delicious on their own, but they're especially great piled high on a jacket potato, too.
Total Time
1 Hour
2 baking potatoes
1 tbsp of butter
300g of button mushrooms, halved
1 tsp of smoked paprika, sweet or hot to your taste
1 tbsp of brandy
1 tsp of freshly chopped parsley
1 tsp of thyme leaves
150ml of soured cream
A squeeze of lemon juice, to taste
Freshly snipped chives
Salt and freshly ground black pepper
Step 1

Preheat the oven to 200˚C (400˚F) Gas 6. Prick the skin of your potato and rub with a little salt. Place in the oven for about 1 hour, depending on the size of your potato. You can also use a baked potato spike for oven baking. The metal spike inserted into the centre of the potato means that it cooks quicker and will reduce the cooking time.

Step 2

While the potatoes are cooking, melt the butter in a pan and then add the mushrooms and cook for about 5–10 minutes until softened.

Step 3

Add the paprika to the pan with the brandy, parsley and thyme and cook for a few minutes further.

Step 4

Stir in the soured cream and reduce the heat to a very low setting.

Step 5

Season with lemon juice and salt and pepper. If the sauce splits, don't worry, just add a little more soured cream and it should recover.

Step 6

Cut the potatoes open and top with the mushrooms, then garnish with fresh chives. Serve straight away.

Recipe courtesy of Piled High Potatoes by Hannah Miles, published by Ryland Peters & Small, RRP £9.99, available at
Photography by Steve Painter © Ryland Peters & Small

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