Method

• Use a large heavy-based saucepan or hob proof casserole dish fitted with a lid, set over a medium to low heat.
• Add the olive oil and butter, stir until the butter has melted.
• Add the onion and a pinch of salt. Fry the onion for 5 minutes or until the onion is soft and translucent.
• Add the Hungarian sweet paprika, Black Garlic Paste, tomato purée, white garlic, salt, and pepper. Cook for 1 minute to combine all the ingredients.
• Add the yellow pepper and mushrooms, stir gently to coat the vegetables with the flavourings.
• Add the vegetable stock, bring to a simmer, cover with a lid and let the mushroom mixture steam-fry for 15 minutes until the mushrooms are cooked through.
• Add the sour cream, stir into the mushroom mixture and heat gently until warm, but do not boil.
• Taste for seasoning and adjust to your preference.
• Stir through the parsley.

To Serve: spoon the paprikash into the hollowed-out loaf. Scatter over the fresh herbs. Serve any remaining Mushroom Paprikash in a separate serving bowl. Use the crusty bread to mop up the creamy sauce. 

Top Tip: save the bread from the hollowed-out loaf to make breadcrumbs to use at a later date. Any leftover Mushroom Paprikash is delicious stirred through fresh tagliatelle.