Mushroom paprikash with rice
All the comfort of a paprikash without the meat: juicy mushrooms in a soured cream sauce with parsley.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4 people
- Vegetarian
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Rice250 g
- Sunflower oil2 tbsp
- Onion2
- Sweet paprika1 tbsp
- Pepper (red or yellow)1
- Chestnut mushrooms500 g
- Soured cream130 g
- Flat-leaf parsley½ bunch
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Put the rice on to cook. Slice the mushrooms and chop the onions and pepper.
Cook the onion in the oil over a medium heat for 8 minutes until soft and golden. Take off the heat and stir in the paprika.
Add the pepper and mushrooms, season with salt and pepper and cook uncovered over a higher heat for 12–15 minutes, until most of the mushroom liquid has gone and the edges brown.
Stir in the soured cream and bring to a gentle simmer for 1–2 minutes. Taste and adjust the salt.
Serve with the rice, scattered generously with chopped parsley.