Gombapaprikás
(Mushroom Paprikash) Recipe

Origin: Hungary Period: Traditional

This is a classic vegetarian version of the tranditional Hungarian stew made with paprika, thickened with sour cream and garnished with chopped parsley.

Ingredients:

800g mixed mushrooms (wild are best), sliced
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, chopped
1/2 tsp salt (or to taste)
1 tsp chilli flakes
3 tbsp paprika
250ml water
400g tinned, chopped, tomatoes, drained (reserve the juice)
2 tbsp plain flour
250ml sour cream
3 tbsp freshly-chopped parsley

Gombapaprikás
(Mushroom Paprikash) Preparation:

Method:

Heat the oil in a large pan or heat-proof casserole over medium heat and use to fry the onion, garlic, salt, chillies and paprika until the onions become translucent (about 6 minutes). Add the mushroom slices and fry for about 3 minutes more then pour in the water. Stir to combine, bring to a boil then cover and reduce to a simmer.

Continue coking for about 25 minutes (adding more water as necessary), or until the mushrooms are tender. Add the tomatoes and continue cooking. In the meanwhile, whisk the tomato juice, flour and sour cram to a smooth paste and slowly add this to the stew, stirring constantly. Continue cooking for about 20 minutes, or until the mixture is thick.

Transfer to a serving bowl, garnish with the parsley and serve accompanied by rice or noodles.

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