December 2018's Recipe of the Month: Michael Kraus' Chicken Paprikash

Since Steven started his subscription to the The New York Times, I've been the recipient of a host of recipes with little notes like:  "sounds yummy," or "let's try this!"  I have to agree that most of the time he's spot on; they're delicious sounding recipes.  Occasionally, when prepared, the dish will miss the mark, but that's quite rare.  

This month's recipe, Chicken Paprikash, hit the mark.  The resulting dish is a festival of colors, and is easily prepared with pantry staples.  

Of course, being fond of mushrooms, we had to add a handful of dehydrated oyster mushrooms which we'd collected and processed last year.  What made the seemingly mundane oyster our choice?  We tend to favor oysters in a recipe like this because of their ability to pick up surrounding flavors.  As far as the paprika is concerned, we selected smoked paprika, believing that its distinctly smokey notes would compliment the earthy tones of the oysters. 

Oysters are a frequent guest, enjoying the
downed logs and moist environment that
characterizes our landscape.