A classic Hungarian meat stew was the inspiration for this vegan dish.
24 oz crimini mushrooms; washed and cut into bite size pieces
4 Tablespoons canola oil
1 onion; chopped
1 sweet pepper; chopped
1/2 teaspoon sea salt
3 tomatoes; chopped
1 garlic clove; crushed
2 potatoes; scrubbed and cut into 1/2″ cubes
1 15.5 oz can red kidney beans
1 Tablespoon paprika
1(+) cup water
salt and fresh ground black pepper to taste
optional sour cream
Preheat a large heavy bottomed soup pot over medium heat. Add mushrooms, cover and cook until the moisture in the mushrooms cooks out. Remove the lid and continue to cook until the water simmers/evaporates off. Add the oil, onion, pepper and sea salt. Stir and cover to saute (stirring occasionally) until the vegetables are soft (about 5 minutes). Add the remaining ingredients, bring to a boil, reduce heat and simmer 20 minutes until the potatoes are soft. Traditionally the stew is served with a dollop of sour cream in each bowl and good quality bread.