The gastronomic series of Danubius Hotels shows how to make Hungarian dishes: Lentil Soup with Chestnut. Please subscribe to our YouTube channel: http://bit.ly/Feliratkozas
While there’s hardly a meat that cannot be prepared Stroganoff style, have you ever tried the vegetarian version? It’s filled with loads of mushrooms and the distinctive flavours of sweet pickles, smoked paprika, and red wine. And while you’re at it, why not try adding a bit of heat?
Ingredients: 500 g mushrooms (common and brown field mushrooms, oyster mushrooms) // 1 large onion // 3 large pickles // 1 bell pepper // olive oil // 1 dl red wine // 1-2 chilli pepper // salt, smoked paprika // 1 dl vegetable broth // 1-2 Tbsp. sour cream
Begin browning the sliced mushrooms in a small quantity of olive oil. Cut the pickles and the bell pepper into strips and add them to the mushrooms. Add the finely diced onion and the wine and allow to boil. Season with salt, add the chilli pepper, then sprinkle with the smoked paprika. Add the broth and, when it has boiled enough to blend the flavours, stir in the sour cream.
Tip: You can use heavy cream, or, where a lactose-free version is desired, even a vegetable substitute in place of the sour cream.
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