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Hungarian mushroom stew with cheese and rosemary scones

Name: Hungarian mushroom stew with cheese and rosemary scones
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: Serves 4
Ingredients: 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

By: Louise Pickford

Published: 6 Jan 21
Updated: 26 May 25

Hungarian mushroom stew with cheese and rosemary scones

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.

Easy
January 2021

Test kitchen approved

Serves 4
Hands-on time 30 min, simmering time 45 min, oven time 20-25 min

For another mushroom meal that’ll warm the cockles, try our wild mushroom and madeira stew. Perfect with a glass of red.

Nutrition: per serving

Calories: 648kcals
Fat: 23.6g (9.8g saturated)
Protein: 21.4g
Carbohydrates: 82.2g (15g sugars)
Fibre: 10.7g
Salt: 2.2g

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Hungarian mushroom stew with cheese and rosemary scones

Nutrition: per serving

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Nutrition: per serving

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