Mains
Mushroom Paprikash with Polenta
A warming mushroom paprikash served with soft polenta.
Ingredients
How many servings?
4
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Before cooking, measure these ingredients: 500 g button mushrooms and 2 onions. Set out the remaining ingredients, cookware and utensils so everything is ready.
- Sauté the onions until soft, add sliced mushrooms and brown them.
- Add paprika and flour, then pour in 150 ml water and the oat milk. Simmer for 12 minutes.
- Prepare polenta in 750 ml salted water as directed and serve with the paprikash.
- Before serving, check: Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Prepare onions, vegetables and liquid before turning on the heat so nothing burns while you chop.
- Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender.
- About two-thirds through, test the largest potato piece or several grains. If firm, keep simmering and add a little hot water as needed.