Hungarian mushroom stew with cheese and rosemary scones
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Easy - January 2021
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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.
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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delicious. tips
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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