Description
A hearty and comforting Hungarian-inspired mushrooms paprikash featuring tender mushrooms and vibrant green peppers simmered in a rich, smoky paprika tomato sauce, finished with creamy soured cream and fresh parsley. This vegetarian dish pairs perfectly with pasta, jacket potatoes, or crusty garlic bread for a simple yet flavorful meal.
Ingredients
Scale
Spices and Seasonings
- ½ tsp caraway seed
- 2 tsp sweet smoked paprika
- Salt, to taste
Vegetables
- 1 onion, halved and sliced
- 300g mushrooms, quartered
- 1 large green pepper, deseeded and cut into chunks
- 400g can chopped tomatoes
Other Ingredients
- 1 tbsp olive oil
- 1 vegetable stock cube (or gluten-free alternative)
- 4 tbsp soured cream
- Chopped parsley (optional)
To Serve
- Pasta, microwave jacket potato, or crusty garlic bread
Instructions
- Toast Caraway Seeds: Heat a large sauté pan or wok over medium heat. Add the caraway seeds and lightly toast them for a few seconds until aromatic.
- Sauté Vegetables: Pour in the olive oil, then add the sliced onion, quartered mushrooms, and green pepper chunks. Season generously with salt to help draw moisture from the mushrooms. Cook, stirring frequently, for 6-8 minutes until the vegetables soften and the onion starts to turn golden.
- Add Paprika and Tomatoes: Stir in the sweet smoked paprika to coat the vegetables evenly. Add the canned chopped tomatoes, crumble in the vegetable stock cube, and pour in about half a can of water. Stir to combine.
- Simmer: Allow the mixture to cook for 5 minutes on medium-low heat, letting the flavors meld and the sauce thicken slightly.
- Finish and Serve: Spoon the mushrooms paprikash onto plates or bowls, topping each portion with a dollop of soured cream and a sprinkle of chopped parsley, if using. Serve alongside pasta, microwave jacket potatoes, or crusty garlic bread for a complete meal.
Notes
- For a vegan option, substitute soured cream with a plant-based alternative.
- Ensure the stock cube is gluten-free if needed.
- Caraway seeds add a unique flavor; if unavailable, you can omit or replace with cumin seeds.
- Adjust paprika quantity depending on your preference for smokiness and spice.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Keywords: mushrooms paprikash, vegetarian Hungarian recipe, smoky paprika mushroom dish, easy stovetop recipe, mushroom stew with paprika
