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By Alissa Timoshkina

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

vegetable oil, for frying
1 onion, thinly sliced
1 red pepper, cored, seeded and thinly sliced
800 g white button or chestnut mushrooms, thinly sliced
2 T smoked paprika or 11/2 T sweet paprika
1 T hot paprika
2 t dried marjoram
200 g sour cream or creme fraîche
1 T finely chopped parsley
sea salt and freshly ground black pepper, to taste
cooked pasta, such as pappardelle, for serving

Method

1. Heat a little vegetable oil in a casserole or heavy-based lidded frying pan. Add the onion and red pepper with a pinch of salt and cook, covered, over a medium heat for 15 minutes until soft.

2. Add the mushrooms, with another pinch of salt, and cook for 10 minutes, stirring occasionally, until they release their juices. Reduce the heat, add the paprika and marjoram, and cook for 5 minutes.

3. Add the sour cream and stir well to let the vegetable juices mix with the cream. Adjust the seasoning, adding some pepper. Simmer gently over the lowest heat, without boiling, for 2–3 minutes.

4. Take the pan off the heat, stir in the parsley and rest for a little before serving with a side of pappardelle.

Find more mushroom recipes here

Photographer: Laura Edwards

Extracted with permission from Kapusta by Alissa Timoshkina