Mushroom Paprikash
Mushroom Paprikash



  • 1 tbsp olive oil
  • ½ tsp caraway seeds
  • 1 sliced onion
  • 300g mushrooms, chopped
  • 1 green capsicum, cut into chunks
  • 2 tsp smoked paprika
  • 400g tin of chopped tomatoes
  • 1 vegetable stock cube
  • 4 tbsp soured cream
  • Chopped parsley
  • Pasta, jacket potato, or rice to serve
  • Heat a large sauté pan and lightly toast the caraway seeds for 30 seconds. Add the oil, followed by the mushrooms, onion, and capsicum, then season well. Cook for about 8 mins to soften the vegetables.
  • Stir in the paprika, tip in the tomatoes, stock, and half a tin of water. Cook for 5 mins, then top with soured cream and parsley, and serve with your choice of pasta, rice, or jacket potato.
15 mins
2 serving

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