Vegan Hungarian Mushroom Paprikash & Brown Rice Fusilli - Gluten Free

Ingredients for 2-3 servings:

- 200 g sliced white mushroom
- 3 tbsp diced onion
- 2 cloves of shredded garlic
- 1 tbsp olive oil
- spices to taste: salt, black pepper, paprika, nutmeg, marjoram
- 1 tsp Hungarian goulash cream - optional!
- 1 diced Roma tomato
- 1 diced Cubanelle Pepper
- 1 1/2 tsp corn starch - mixed with 6 tbsp water
- 3 tbsp Toffuti Sour Supreme
- approx. 1/2 cup water - in small portions
- 2 big pinches of fresh parsley

- cooked egg- and gluten-free pasta or steamed rice

For the first step, I prepare every ingredients, dishes, etc. I put a medium pot to the stove with water for the pasta and add 1 pinch salt. I washed the veggies and cut them, I always put all of the spices near me too. 
I preheat a pan with the olive oil in medium heat, add the onion, a pinch of salt and braise until soft and glassy. Turn the heat low, add the garlic and roast for 1-2 minutes (don't burn!). Now add all the spices for your taste. I added the next amounts: approx.1 pinch fresh ground pepper, 1 tiny pinch of ground nutmeg, 1 pinch marjoram, 1 tbsp Hungarian Sweet Paprika (You can use any type), the goulash cream and pour with 1/4 cup water/ Start to boil in medium heat. After 5 minutes I add the pepper, after another 5 minutes I pour the tomato and the mushroom too. Add the leftover water, boil for approx.10 minutes or until the mushroom softer and turn the heat low. ( I add the pasta to the water and cook all dente ) I make the thickening for my paprikash - mix the starch / flour with water, the sour cream and pour to the mushroom goulash slowly and mix continuously. Boil for another 5 minutes, taste for the last time, add spice if need and serve. You can mix the parsley to the paprikash after you turn off the heat, or sprinkle to the top of the dish. Enjoy!