Oyster Mushroom Paprikash
SlovakMainsvideoquickcomfort foodbudget friendlymake ahead
TOFU+15g protein
Recipe by Nikoleta · @surovadcerka
Tear the oyster mushrooms rather than slicing them. Torn edges are ragged and they hold sauce; sliced edges are smooth and they don't. It's a thirty-second decision that changes the texture of the finished dish.
The paprika step is the one to pay attention to. Sweet and smoked paprika go into the hot pan for thirty to sixty seconds, no more — long enough to bloom, short enough not to scorch. Burnt paprika turns bitter and there's no recovering the sauce once it does.
After that it's broth, soy cream, salt, pepper and a splash of vinegar to lift it. Thirty minutes, four servings, 15 g of protein, and it's on the cheaper end of anything in the library. Serve it over pasta.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
main
- 600 g oyster mushrooms
- 2 tbsp oil
- 1 onion
- 3 tsp sweet paprika (ground)
- 1/2 tsp smoked paprika (ground)
- 500 ml vegetable broth
- 300 ml soy cream
- 1 1/2 tsp salt
- 1/4 tsp black pepper (ground)
- 1 tsp vinegar or sugar
- 250 g pasta
Contains: celery, gluten, soy
How to make it
Nutrition
445Calories
15 gProtein
63 gCarbs
17 gFat
6 gFiber
per serving
