Creamy Mushroom Paprikash Over Pasta

Bring a large pot two-thirds full of salted water to a boil. Meanwhile, in a large fry pan over medium heat, melt 2 Tbs. of the butter. Add the mushrooms, caraway seeds and 1/2 tsp. salt, and sauté until the mushrooms release their liquid and begin to brown, 8 minutes.

Add the onion and sauté until the onion is tender and browned, 5 minutes. Stir in the tomato paste and paprika and cook for 1 minute. Reduce the heat to medium, add the wine and simmer until about half the liquid has evaporated and the sauce has thickened, about 2 minutes. Cover and set aside.

Add the pasta to the boiling water and cook until al dente, 2 to 4 minutes. Reserve 1/2 cup (4 fl. oz./125 ml) of the pasta cooking water and drain the pasta. Place the pasta in a large serving bowl and toss with the remaining 1 Tbs. butter. Fold the sour cream and dill into the mushroom sauce and season to taste with salt and pepper, adding a bit of the pasta cooking liquid to moisten, if necessary. Spoon the sauce over the pasta and serve immediately. Serves 4.

Adapted from Williams-Sonoma Weeknight Vegetarian, by Kristine Kidd (Weldon Owen, 2014)