Paprika Mushroom Sauce As Dip for Artichokes

Summary

Ingredients

• 1 handful mushrooms, small, aromatic
• 1 small onion (s)
• 1 clove garlic
• 1 tablespoon flour
• 0.5 ½ bell pepper (s), aromatic, dark red
• 1 small tomato (s), dried, best flavored in olive oil with garlic and thyme
• 1 teaspoon, heaped paprika powder, noble sweet
• Paprika powder, hot as rose
• Salt and pepper from the mill
• 1 dash cream
• 1 squirt lemon juice
• 1 dash apple cider vinegar
• 1 cup water
• 1 teaspoon pomegranate syrup
• 2 slices Gouda cheese
• 1 dash olive oil, if possible from sun-dried tomatoes in oil

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Instructions

1. Put a dash of olive oil in a pan and fry the cleaned, sliced mushrooms in it. Add the chopped onions and pepper. Just let the onions become translucent, then add the sliced clove of garlic, just sauté briefly. Dust with flour and sweat. Then add water and cream and bring to the boil. Possibly add more water until a creamy sauce consistency is achieved. Add the chopped paprika and the chopped dried tomato. Season with the two paprika powders, salt, pepper, lemon juice and apple cider vinegar. Let simmer while stirring. Finally stir in the pomegranate syrup and crumble in the Gouda cheese and let it melt while stirring. Season to taste with lemon juice, salt and pepper.
2. Serve warm with boiled artichokes for dipping!