Paprikash is a popular Hungarian cuisine dish. Traditionally made with chicken, the heart of the dish is the sauce – sweet onion, generous paprika and sour cream. Mushrooms make a natural vegetarian substitute. They release their juices as they cook, soaking up the smoked paprika and creating a sauce that feels rich without being heavy. Recipe compliments of Woolworths TASTE.

Prep time: 20 minutes | Cook time: 40 minutes | Serves: 4 | Difficulty: Easy

Ingredients

• Vegetable oil, for frying
• 1 onion, thinly sliced
• 1 red pepper, thinly sliced
• 800 g white button or chestnut mushrooms, thinly sliced
• 2 tablespoons smoked paprika (or 1½ tablespoons sweet paprika)
• 1 tablespoon hot paprika
• 2 teaspoons dried marjoram
• 200 g sour cream or crème fraîche
• 1 tablespoon fresh parsley, finely chopped
• Sea salt and freshly ground black pepper, to taste
• Cooked pasta, such as pappardelle, for serving

Method

1. Heat a little oil in a heavy-based pan. Add the onion and red pepper with a pinch of salt and cook over medium heat for about 15 minutes until soft.
2. Add the mushrooms with another pinch of salt and cook for 10 minutes until they release their liquid.
3. Reduce the heat, stir in the paprika and marjoram and cook gently for 5 minutes.
4. Stir through the sour cream and simmer very gently for 2 to 3 minutes without boiling.
5. Adjust seasoning, scatter with parsley and serve over pasta.