Hungarian champignons hungary

2 servings


First, let's roll over the green peppers with boiling water, remove the skin from them and cut them into halves. We will peel the tomatoes, cut them and massage them. Melt the oil and lightly fry the fine-cut onions on it. After cutting off the tips of the legs from the champignons, we will spread them in water acidified with lemon juice, cut each into four parts and mix with the remains of lemon juice so that the mushrooms do not darken. Then we will connect them with the pressed onions and quickly boil them until the water evaporates. After that, put peppers in mushrooms, sprinkle everything with red powdered pepper, cook for five minutes, saline, sprinkle with black pepper, add tomatoes to the mass and cook everything again for about 3 minutes with continuous stirring. Then we pour all the cream in which the starch was diluted, wait until the mass thickens, and the finished dish can be served on the table.