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Mushrooms paprikash

This vegetarian sauce is flavoured with caraway, paprika and parsley. Serve on pasta or jacket potatoes

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 220
  • Carbohydrates 17
  • Saturated Fat 5
  • Sugar 13
  • Protein 8
  • Fat 14
  • Fibre 7
  • Salt 1.8

Nutrition per serving

  • Calories 220
  • Carbohydrates 17
  • Saturated Fat 5
  • Sugar 13
  • Protein 8
  • Fat 14
  • Fibre 7
  • Salt 1.8

Ingredients

  • ½ tsp caraway seed
  • 1 tbsp olive oil
  • 1 onion, halved and sliced
  • 300g cup mushrooms, quartered
  • 1 large green pepper, deseeded and cut into chunks
  • 2 tsp sweet smoked paprika
  • 400g can chopped tomatoes
  • 1 vegetable stock cube (or gluten-free alternative)
  • 4 tbsp soured cream
  • chopped parsley (optional)
  • pasta, microwave jacket potato or crusty garlic bread, to serve

Method

  1. Heat a large saute? pan or wok, add the caraway seeds and lightly toast over the heat for a few seconds. Add the oil, then tip in the onion, mushrooms and pepper, and season well (salt will help draw the moisture from the mushrooms). Cook, stirring frequently, for about 6-8 mins until the vegetables are softened and the onion is starting to turn golden.

  2. Stir the paprika into the vegetables, tip in the tomatoes, stock and half a can of water, and leave to cook for 5 mins. Top portions with the soured cream and parsley, if using, and serve with pasta, jacket potatoes, or garlic bread.