Mushroom Paprikash

Cook Time 30 minutes

Servings 4

Ingredients

1 tbsp olive oil

20g butter 

1 tbsp flour 

600g Swiss brown mushrooms

1 onion, sliced 

2 cloves garlic, chopped

2 tbsp Hungarian paprika

½ cup white wine  

1 tbsp tomato paste 

6 sprigs thyme

500ml vegetable stock

2 tbsp sour cream

1 tsp Worcestershire sauce  

2 sprigs of parsley, chopped to serve 

Fresh pappardelle pasta, buttered, to serve 

Salt and pepper

Method

Heat a wide sauté pan over a high heat and add the oil and butter. Cook mushrooms for 3-4 minutes. Add the onion and cook for a few minutes to soften. Don’t forget to season and then add in thyme and garlic.

Add paprika and flour and toast for 30 seconds then add the tomato paste and stir through. Deglaze with wine and then add the stock and Worcestershire sauce. Cook uncovered on medium-low heat for 10-15 minutes. 

Mix in the sour cream and garnish with parsley. Serve with buttered pappardelle pasta.