Big Mountain Foods Plantbased Paprikash
Sultry paprikash is served over rice or polenta for an easy entree.
Ingredients
- 16 ounces package Big Mountain Foods Lions Mane Crumble or Cauli Crumble Veggie Grounds
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 12 ounces fresh mushrooms wiped clean and chopped small
- 1 small tomato chopped ((or 1/2 cup canned diced tomato)
- 1 tablespoon sweet paprika
- 1 teaspoon caraway seed
- 1 teaspoon coriander
- 1 tablespoon fresh dill chopped
- sea salt and fresh ground pepper to taste
- juice of 1 lemon
to garnish:
- additional chopped dill
- chopped cilantro
- a dollop of plain unsweetened vegan yogurt or cashew cream if desired
Instructions
- In a skillet, preferably cast iron, heat oil over medium-high heat. When it starts to shimmer, add minced garlic and optional red pepper flakes. Give them a stir and let them dance around for a minute, releasing their fragrance. When garlic starts to soften and turn golden, add the fresh mushrooms.
- Continue cooking, stirring occasionally, until mushrooms darken, shrink and start to release their liquid, creating their own broth— about 8 to 10 minutes. Add chopped tomatoes, paprika, caraway and coriander. Stir in Big Mountain Foods Lion’s Mane Crumble or Cauli Crumble Veggie Grounds and combine
- Cook for another 5 minutes or so, letting flavors meld and the sauce thicken and reduce.
- Just before serving, scatter in the chopped dill and stir in in lemon juice. Season to taste with sea salt and pepper.
- Garnish as desired.