VEGAN

Oyster Mushroom Paprikash

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Paprikash is usually made with meat. But why not prepare this vegetarian version? Especially since meaty oyster mushrooms fit perfectly into the classic recipe. Onion and wine are optional. I made it without onion and replaced the wine with water — it turned out wonderful.

Ingredients

Oyster Mushrooms - 35.3 oz
Bell Peppers - 2 pieces
Garlic - 4 cloves
Onion - 3 heads
Dry White Wine - 3 fl oz
Tomato - 1 piece
Ground Paprika - 1 tablespoon
Salt - to taste
Vegetable Oil - to taste

Step by Step guide

Step 1

Remove the tough stems from the oyster mushrooms and chop the caps coarsely. Peel and finely chop the onion, garlic, and bell peppers.

Step 2

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

Step 3

Blend the tomato in a blender until smooth. If desired, you can blanch the tomato and remove the skin; I blended it with the skin.

Step 4

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