Hungarian mushroom paprikash stew
4
Easy
20 minutes
40 minutes
An absolute classic of Hungarian cuisine, this dish is among my top contenders for the ultimate comfort food in autumn and winter. A paprikash stew is thickened with sour cream, richly spiced with smoked paprika and always served with a side of noodles, potatoes or galuska dumplings. Most commonly made with chicken, this is an equally popular vegetarian alternative using mushrooms.
Ingredients
Method
- 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
Ingredients
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
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