Oyster Mushroom Paprikash

6 servings

40 minutes

Paprikash is usually made from meat. But why not make this one - a Lenten version? Especially since fleshy oyster mushrooms fit perfectly into the classic recipe. Onion and wine are optional. I cooked without onion and replaced the wine with water - it turned out great.

Energy value per serving

• Calories: 127.1
• Proteins: 6.3g
• Fats: 0.7g
• Carbohydrates: 22.8g

Ingredients

• Oyster mushrooms: 1 kg
• Sweet pepper: 2 pc
• Garlic: 4 clove
• Onion: 3 head
• Dry white wine: 100 ml
• Tomatoes: 1 pc
• Ground paprika: 1 tbsp
• Salt: to taste
• Vegetable oil: to taste

Cooking steps

1. Remove the tough stems from the oyster mushrooms, and chop the caps coarsely. Clean and finely chop the onion, garlic, and bell pepper.

   Required ingredients:

   • Oyster mushrooms: 1 kg
   • Sweet pepper: 2 pieces
   • Garlic: 4 cloves
   • Onion: 3 heads

2. In a large skillet with a thick bottom, heat the oil and sauté the vegetables for 10 minutes.

   Required ingredients:

   • Vegetable oil:  to taste

3. Chop the tomato in a blender until it becomes puree. If desired, you can blanch the tomato and remove the skin; I chopped it with the skin.

   Required ingredients:

   • Tomatoes: 1 piece

4. Add ground paprika and oyster mushrooms. Stir, pour in white wine with tomato puree, cover with a lid, and simmer on low heat for 15 minutes.

   Required ingredients:

   • Ground paprika: 1 tablespoon
   • Oyster mushrooms: 1 kg
   • Dry white wine: 100 ml
   • Tomatoes: 1 piece

5. Salt, pepper, serve with potatoes or spaghetti.

   Required ingredients:

   • Salt:  to taste