Hungarian Mushroom Stew
Looking for an earthy hug in a bowl?! Well look no further…..
What you’ll need
- 10g dried porcini mushrooms
- 500ml hot vegetable stock
- 3-4 tbsp olive oil
- 250g wild or field mushrooms, cut into bite-size pieces
- 500g chestnut mushrooms, cut into bite-size pieces
- 1 large onion, thinly sliced
- red peppers, chopped
- 2 garlic cloves, crushed
- 2 tsp smoked paprika
- 1⁄2 tsp caraway seeds
- 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 1 tbsp chopped fresh parsley
- smoked paprika to serve
- Soak the dried mushrooms in the stock for 20 minutes, then strain the liquid (reserving it) and set aside.
- Heat 1 tbsp of the oil in a flameproof casserole. Fry the fresh mushrooms in batches, adding more oil, until golden brown. Remove from the pan and set aside.
- Add the remaining oil and fry the onion, peppers, garlic, paprika and caraway seeds with a little salt and pepper for 10 minutes until softened. Return the fried mushrooms to the pan, add the rehydrated porcini and stir in the stock, chopped tomatoes and tomato purée. Bring to the boil, cover and simmer gently for 45 minutes (see Make Ahead).
- Remove the lid from the stew and scatter over the parsley. Serve with a light dusting of smoked paprika (and a dollop of sour cream if you’re not strictly vegan!)
Pair with our James Bryant Pinot Noir