Mushrooms paprikash

Mushrooms paprikash

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(17 ratings)

Prep: 5 mins Cook: 15 mins


Serves 2
This vegetarian sauce is flavoured with caraway, paprika and parsley. Serve on pasta or jacket potatoes

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal220
  • fat14g
  • saturates5g
  • carbs17g
  • sugars13g
  • fibre7g
  • protein8g
  • salt1.8g


  • ½ tsp caraway seed
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g cup mushroom, quartered



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 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)



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • pasta, microwave jacket potato or crusty garlic bread, to serve



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…


  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.

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Comments, questions and tips

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9th Nov, 2015
I've made this several times to eat as a topping for jacket potatoes. I agree with foodie64mum that the caraway seeds add a lovely favour and are the key to this dish. It's quick, healthy and a bit different - perfect for meat free Monday.
12th Jul, 2014
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.
21st Apr, 2014
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
3rd Feb, 2014
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.
Fay Hirst's picture
Fay Hirst
16th Feb, 2019
It was not spicy at all. The only spice was paprika. Toughen your tongue.
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