Mushrooms paprikash Sara Buenfeld
Mushrooms paprikash Sara Buenfeld
  • ½ tsp caraway seed
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g cup mushroom, quartered



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1 large green pepper, deseeded and cut into chunks
  • 2 tsp sweet smoked paprika
  • 400g can chopped tomato
  • 1 vegetable stock cube (or gluten-free alternative)
  • 4 tbsp soured cream
  • chopped parsley (optional)



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • pasta, microwave jacket potato or crusty garlic bread, to serve



    Pasta is the Italian name for Italy’s version of a basic foodstuff which is made in many…

  1. Heat a large sauté 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.


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