Mushrooms paprikash

Mushrooms paprikash

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(3 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
220
protein
8g
carbs
17g
fat
14g
saturates
5g
fibre
7g
sugar
13g
salt
1.8g

Ingredients

  • ½ tsp caraway seed
  • 1 tbsp olive oil
  • 1 onion, halved and sliced
  • 300g cup mushrooms, quartered
  • 1 large green pepper, deseeded and cut into chunks
  • 2 tsp sweet smoked paprika
  • 400g can chopped tomatoes
  • 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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Method

  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.
  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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Comments

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foodie64mum's picture
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This is a tasty, healthy topping for jacket potatoes. The caraway seeds gave it a lovely flavour. I used an orange pepper instead of green as that is what I had, which probably made the finished dish a bit sweeter. I served it with green veg and a dollop of natural yogurt instead of creme fraiche.

Next time I'll try leaving out the water as it was much too runny; I had to cook it for several minutes longer to reduce the sauce.

ellietkd's picture
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This was a really delicious topping for jacket potatoes. I used fennel seeds because I didn't have caraway seeds. I also used a bit of hot smoked paprika in addition to the paprika in the recipe.

Frantic Flapjack's picture

Easy to make and a good midweek meal. It is quite spicy so you do need the soured cream to cool it. Served with jacket potatoes.

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