I love paprika. Absolutely adore the stuff. Back when the folks lived in Cambridge, I would always buy my paprika in 75g bags from the Daily Bread co-op across the road, buying them two at a time because I went through it so quickly. Yum. This recipe is the veggie equivalent of my favourite way of cooking chicken, and is brilliant with a huge jacket potato with loads of butter. I’ve just eaten it and I could have another one right now. Yum.
Incidentally, and this is more a note for me than anything else, they run an online store from the Northampton store… www.ecofair.co.uk. Might have to get me a 500g bag of paprika.
Paprika Mushrooms
Serves 2
1 onion, chopped
2 cloves garlic, crushed
150g mushrooms, sliced
a splash of vegetable stock
1 tbsp paprika
dash of dried chillies
4tbsp plain yoghurt
Sauté the onion and garlic in a little oil until soft; add the mushrooms and sauté until they’re just short of how you like them. Add the stock, paprika and chilli, and bubble for a bit. Remove from the heat for a minute or so and stir in the yoghurt (if the pan’s too hot when you put it in, the yoghurt will separate. Doesn’t taste any different but looks a bit icky.). Ta-daa!
