Vegan Mushroom Pörkölt with Nokedli
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Ingredients
- 400 g mixed wild mushrooms
- 2 onion
- 2 tbsp sweet paprika
- 1 tbsp tomato puree
- 150 ml vegetable stock
- 300 g plain flour
- 150 ml water
Nutrition (per serving)
- Calories
- 327 kcal
- Protein
- 11.2 g
- Carbohydrate
- 66.7 g
- of which sugars
- 7.6 g
- Fat
- 2.1 g
- of which saturates
- 0.3 g
- Fibre
- 6.8 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the chopped onions in a splash of oil for 5 minutes, then stir in the sweet paprika and cook for 1 minute.
- 2
Add the sliced mushrooms and fry for 6-8 minutes until golden, then stir in the tomato puree and vegetable stock. Simmer for 10-12 minutes until thickened.
- 3
Mix the flour with the water and a pinch of salt into a thick, smooth batter.
- 4
Bring a large pan of salted water to the boil and press the batter through a nokedli press into the water, cooking in batches for 2-3 minutes until they float, then drain.
- 5
Serve the mushroom pörkölt over the nokedli.
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