Tasty WINTER WARMERS
THREE-MUSHROOM GOULASH
PREP TIME 10 MINS
COOK TIME 30 MINS
SERVES 2
INGREDIENTS
• About 8g dried porcini mushrooms • 300g mixed fresh mushrooms • A splash of olive oil • 15g butter • 1 shallot, sliced • 1 tbsp tomato purée • 1 garlic clove, crushed • 1 tsp smoked paprika, plus extra to garnish • ½ tsp caraway seeds, lightly crushed in a spice mill or pestle and mortar • 230g can chopped tomatoes, or ½ a 400g can • A splash of water, wine or stock, if necessary • A squeeze of lemon juice • 200g tub soured cream • Small handful of fresh parsley or tarragon, chopped • Boiled potatoes, rice or tagliatelle, to serve
METHOD
Put the porcini in a cup or heatproof bowl, cover with 100ml boiling water and set aside to steep while you trim the fresh mushrooms. Slice any large ones, halve or quarter smaller ones, but aim for a variety of shapes and sizes. Now line a small sieve with a piece of kitchen paper and place over a cup or jug. Fish the porcini out of their soaking liquid (but don’t discard it) with your fingers, rinse under the tap to remove any remaining grit and slice roughly. Pour the soaking juices into the sieve, allow the liquid to filter through and discard
