Maldive mushroom goulash (Tokana)
It is warm, we need food that is prepared quickly, because we do not want to spend hours in the kitchen, in this heat. Here is one such recipe from a Russian chef
Preparation steps
- Remove the handles with the mushrooms and clean them of dirt with wet kitchen paper (if the mushrooms are young, you can also use the handles), cut them into slices.
- Heat 4 tablespoons of oil and fry the mushrooms until they turn yellow, stirring occasionally. When they are fried, sprinkle them with lemon juice and set aside.
- Heat the rest of the oil in a large skillet, then add the onion and paprika and fry, stirring for about 7-8 minutes, until the onion starts to get color. Add the sliced tomato, mashed garlic, thyme, horgo paprika, vegeta, and fennel seeds , fry, stirring constantly for about 3-4 minutes ..
- Reduce the temperature to medium low, sprinkle with flour mixture, add wine and mix everything well. Fry for about 12-15 minutes, stirring, taking care not to burn.
- Add the mushrooms and simmer on low heat for another 5 minutes.
- Stir in parsley and basil and serve. Pleasant
Serving
This can be a complete lunch or a side dish to some meat.
