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.
1
Remove the tough stems from the oyster mushrooms, and chop the caps coarsely. Clean and finely chop the onion, garlic, and bell pepper.
- Oyster mushrooms: 1 kg
- Bell 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.
- 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.
- 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.
- Ground paprika: 1 tablespoon
- Oyster mushrooms: 1 kg
- Dry white wine: 100 ml
- Tomatoes: 1 piece
5
Salt, pepper, serve with potatoes or spaghetti.
- Salt: to taste
