Mushrooms paprikash

Mushrooms paprikash

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(6 ratings)

Prep: 5 mins Cook: 15 mins

Easy

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
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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • 300g cup mushroom, quartered
    Mushroom

    Mushroom

    mush-room

    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)
    Parsley

    Parsley

    par-slee

    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

    Pasta

    pah-stah

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

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.

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Comments, questions and tips

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jessicarichardson
9th Nov, 2015
3.8
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.
foodie64mum
12th Jul, 2014
3.8
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
21st Apr, 2014
5.05
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.
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