Hungarian mushroom stew with cheese and rosemary scones
- January 2021
- Serves 4
- Hands-on time 30 min, simmering time 45 min, oven time 20-25 min
This vegetarian Hungarian mushroom stew is pure comfort food. The porcini mushrooms and smoked paprika bring great depth of flavour and the sour cream and parsley bring the whole thing alive. The cheese and rosemary scones are the perfect tool to soak up all those juices.
For another mushroom meal that’ll warm the cockles, try our wild mushroom and madeira stew. Perfect with a glass of red.
- 23.6g (9.8g saturated)
- 82.2g (15g sugars)
- 10g dried porcini mushrooms
- 500ml hot vegetable stock
- 3-4 tbsp olive oil
- 250g wild or field mushrooms, cut into bite-size pieces
- 500g chestnut mushrooms, cut into bite-size pieces
- 1 large onion, thinly sliced
- 2 red peppers, chopped
- 2 garlic cloves, crushed
- 2 tsp smoked paprika
- 1⁄2 tsp caraway seeds
- 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 1 tbsp chopped fresh parsley
- Soured cream and smoked paprika to serve
For the cheese scones…
- 1 tsp fine sea salt
- 350g self-raising flour, plus extra to dust
- 50g unsalted butter, diced
- 25g freshly grated parmesan or vegetarian alternative
- 1 tbsp chopped fresh rosemary
- 240-250ml buttermilk (or milk soured with a squeeze of lemon) plus extra for brushing
You’ll also need…
- Baking sheet lined with compostable baking paper
- Soak the dried mushrooms in the stock for 20 minutes, then strain the liquid (reserving it) and set aside.
- Heat 1 tbsp of the oil in a flameproof casserole. Fry the fresh mushrooms in batches, adding more oil, until golden brown. Remove from the pan and set aside.
- Add the remaining oil and fry the onion, peppers, garlic, paprika and caraway seeds with a little salt and pepper for 10 minutes until softened. Return the fried mushrooms to the pan, add the rehydrated porcini and stir in the stock, chopped tomatoes and tomato purée. Bring to the boil, cover and simmer gently for 45 minutes (see Make Ahead).
- Meanwhile, make the scones. Heat the oven to 220°C/200°C fan/ gas 7. Sift the flour into a bowl and add the salt. Rub in the butter until the mixture resembles fine crumbs, then stir in the cheese and rosemary. Make a well in the centre and work in the buttermilk until the dough just comes together.
- Transfer the dough to a lightly floured surface and shape gently into a disc roughly 22cm across and 2cm thick. Transfer to the prepared sheet, then cut into 8 wedges, leaving the slices in the round.
- Brush the tops lightly with a little extra buttermilk and bake for 20-25 minutes until risen, golden and firm. Remove from the oven and cool on a wire rack.
- Remove the lid from the stew and scatter over the parsley. Serve with the cheese and rosemary scones and a dollop of soured cream, dusted with smoked paprika.
Make the stew a day ahead, cool, cover and chill. Warm through on the hob. Or freeze for up to 1 month. Bake the scones fresh to serve.
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