How to make
Chop the onions and garlic finely and braise them in the heated butter and oil. Clean the mushrooms or peel them.
Cut 1/2 of them finely, cut the rest into slices. Add them to the onions in the pan to braise. Sprinkle paprika and when they soften and brown, take out into a plate.
Lower the stove heat and braise the flour in the same fats while stirring nonstop, while also diluting it several times with warm water (2 cups (500 ml) total).
Stir periodically to prevent lumps from forming and so that the porridge becomes smooth. Once it thickens, return the mushrooms and onions to the container. Season with salt and black pepper to taste.
Add the dry thyme, leave the porridge to cook another 5 min. At the end, once it's ready, add 2 tbsp freshly squeezed lemon juice.
