Ingredients (serves 4)
| 1 – 4 tbsp good quality olive oil | |
| 2 tbsp sweet paprika | |
| 1 tsp hot paprika to balance the sweetness. However, if you like a kick to your mushroom paprikash add 2 tsp hot paprika | |
| 75ml good quality white wine keeping the rest for the chef | View Options |
| 1kg button mushrooms or if you prefer you can use a mixture of button and portobello mushrooms | |
| 1 large white onion, thinly sliced | |
| 2 garlic cloves, whole | |
| 1 Hungarian wax pepper, deseeded and diced. If you can’t get a wax pepper, you can use a green pepper instead | |
| 1 tsp tomato purée | |
| 2 large tomatoes, diced | |
| 150ml vegetable stock | |
| Flat-leaf parsley finely chopped | |
| 2 bay leaves | |
| 150g sourcream | |
| Sliced chilli or red pepper | |
| Salt and pepper to season | |
| Steamed rice to serve |
Method
- To make our Hungarian Mushroom Paprikash, first quarter or half the bigger mushrooms and leave the smaller ones whole.
- Heat 1 tbsp olive oil in a heavy-based saucepan. Saute the mushrooms in batches. Add an extra 1 tbsp oil with each batch. Set the mushrooms to one side.
- Add the last bit of olive oil if needed followed by the onion, garlic cloves and pepper. Gently fry until soft for around 5-10 mins. You don’t want the onions to brow so cook slowly to maintain a pale colour for this dish.
- Return the mushrooms to the pan and add the paprika and bay leaves. Fry for 2 to 3 min to release the flavours of this wonderful paprika. Then stir in the tomato purée and cook for 2 mins.
- Add the wine, stock and diced tomato. Bring to boil and then reduce the heat and simmer with the lid on for a further 20 to 25 min.
- At this point season with salt and pepper to your liking.
- Stir in the sour cream leaving some to garnish the finished dish. Simmer for 5 min bringing allowing all ingredients to come together. This results in a creamy, silky, mouth watering sauce.
- Leave the dish to rest for another 10 min so the flavours can develop and infuse.
- In the meantime boil the rice with a pinch of salt. Reheat the dish if needed and serve with sour cream, a sprinkle of chopped parsley and sliced chillies.
