Chickpea Cutlets with Creamy Paprika Mushrooms
-One recipe Chickpea Cutlets
-1 tablespoon butter or butter substitute (I like Earth Balance sticks)
-1 medium onion, chopped
-1 pound mixed mushrooms, coarsely chopped
-Sea salt and freshly ground black pepper
-1 tablespoon Hungarian paprika, mild or hot, your choice
-1 generous pinch cayenne
-1 cup low fat sour cream
Heat a large skillet over low heat and add the butter or margarine. When it has melted, add the onion and cook until translucent.
Add the mushrooms, season with salt and pepper to taste, then increase the heat and stir. When the moisture from the mushrooms has released, allow it to evaporate, concentrating the flavor.
Add the paprika and cayenne and fry for a few minutes longer, until the paprika darkens. Finally add the sour cream and stir until well combined. Allow it to bubble gently for 5 minutes further. Top each chickpea cutlet with 1/4 of the mushroom mixture and serve.