Goddess of Veg: Creamy Paprika Mushrooms

Goddess of Veg: Creamy Paprika Mushrooms

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This Hungarian-style dish, singing with garlic and dill, suspends juicy mushrooms in a creamy, flavourful gravy, and marries perfectly with Cauliflower Couscous or shirataki noodles. It works well with scrambled eggs, but can also be enjoyed on its own. Use ordinary mushrooms or a mixture of cultivated and wild. Be sure to use fresh, high-quality paprika and not a bottle of dust that has been languishing in the cupboard. Recipes in this series are from: “5:2 Vegetarian” By Celia Brooks Published by Pavilion Books Celia’s latest cookbook: “SuperVeg: The Joy & Power of the 25 Healthiest Vegetables on The Planet” By Celia Brooks Published by Murdoch Books Celia's website: www.celiabrooks.com

Creamy Paprika Mushrooms By Celia Brooks, from ‘5:2 Vegetarian’


  • 3 spring onions (scallions)
  • 1 tsp olive oil
  • 200g/7oz mushrooms, regular or mixed wild and cultivated, brushed clean
  • sea salt and freshly ground black pepper
  • small handful of fresh dill
  • 125g/4½oz/½ cup low fat yogurt
  • 2 tsp cornflour (cornstarch)
  • 2 garlic cloves
  • 2 tsp paprika
  • cayenne pepper, to finish (optional)

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