Mushroom Stew
- Mushroom 300 g
- Onion 1 sm
- Garlic 2 clv
- Vegetable oil 3 tbs
- Salt 1 tsp
- Pepper 1 tsp
- Paprika 1 tbs
- Flour 2 tbs
- Yoghurt 200 g
- Water 170 ml
- Pasta 140 g
- Fresh parsely 1 hfl
Step 1
Finely chop the onion and the garlic. Thinly slice up the mushrooms and set them aside.
Step 2
Take a large pot add in the pasta, oil, salt and hot water. Cook pasta according to the packaging - drain and set them aside.
Step 3
Take a skillet add in the vegetable oil, onion and garlic. Cook until soft. Next, add in the mushrooms and a dash of water. Cook on low heat until the mushrooms soften. This will take about 5-6 minutes. Stir occasionally.
Step 4
Season the mushroom base with salt, pepper and paprika and fresh parsley. Sprinkle flour over the mushrooms, add in the yoghurt and water. Stir until lump-free and smooth. Cook for about 5 minutes on low heat until slightly thickens up.
Step 5
Serve over pasta with some pickled vegetables and more fresh parsley.