Mushrooms paprikash

• caraway seed½ tsp tsp
• olive oil↗1 tbsp tbsp
• onion↗1

  halved and sliced

• cup mushroom↗300g g

  quartered

• large green pepper↗1

  deseeded and cut into chunks

• sweet smoked paprika↗2 tsp tsp
• can chopped tomato400g g
• vegetable stock↗1

  cube (or gluten-free alternative)

• soured cream↗4 tbsp tbsp
• chopped parsley

  (optional)

• pasta↗

  microwave jacket potato or crusty garlic bread, to serve

Step-by-step instructions

1. 1

   Heat a large sauté pan or wok, add the caraway seeds and lightly toast for a few seconds. Add the oil, then the onion, mushrooms and pepper, and season well (salt helps draw moisture from the mushrooms). Cook, stirring frequently, for about 6‑8 minutes until the vegetables are softened and the onion starts to turn golden.

2. 2

   Stir the paprika into the vegetables, add the tomatoes, stock and half a can of water, and cook for 5 minutes. Top portions with the soured cream and parsley, if using, and serve with pasta, jacket potatoes, or garlic bread.