Name: Mushrooms paprikash
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Hungarian
Ingredients: ½ tsp caraway seed; 1 tbsp olive oil; 1 onion halved and sliced; 300g cup mushroom quartered; 1 large green pepper deseeded and cut into chunks; 2 tsp sweet smoked paprika; 400g can chopped tomato; 1 vegetable stock cube (or gluten-free alternative); 4 tbsp soured cream; chopped parsley (optional); pasta microwave jacket potato or crusty garlic bread, to serve

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Mushrooms paprikash

Mushrooms paprikash

Sara Buenfeld

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4 out of 5.22 ratingsRate

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This vegetarian sauce is flavoured with caraway, paprika and parsley. Serve on pasta or jacket potatoes

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

½ tsp caraway seed
1 tbsp olive oil
1 onion

halved and sliced
300g cup mushroom

quartered
1 large green pepper

deseeded and cut into chunks
2 tsp sweet smoked paprika
400g can chopped tomato
1 vegetable stock

cube (or gluten-free alternative)
4 tbsp soured cream
chopped parsley

(optional)
pasta

microwave jacket potato or crusty garlic bread, to serve

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Nutrition: per serving

kcal220

low
fat14g
saturates5g
carbs17g
sugars13g
fibre7g
protein8g
salt1.8g

Method

step 1

Heat a large sauté pan or wok, add the caraway seeds and lightly toast over the heat for a few seconds. Add the oil, then tip in the onion, mushrooms and pepper, and season well (salt will help draw the moisture from the mushrooms). Cook, stirring frequently, for about 6-8 mins until the vegetables are softened and the onion is starting to turn golden.
step 2

Stir the paprika into the vegetables, tip in the tomatoes, stock and half a can of water, and leave to cook for 5 mins. Top portions with the soured cream and parsley, if using, and serve with pasta, jacket potatoes, or garlic bread.

Recipe from Good Food magazine, January 2014

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A star rating of 4 out of 5.22 ratings

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