Hungarian mushroom stew with cheese scones - delicious. magazine

Ingredients

• 10g dried porcini mushrooms
• 500ml hot vegetable stock
• 3-4 tbsp olive oil
• 250g wild or field mushrooms, cut into bite-size pieces
• 500g chestnut mushrooms, cut into bite-size pieces
• 1 large onion, thinly sliced
• 2 red peppers, chopped
• 2 garlic cloves, crushed
• 2 tsp smoked paprika
• 1⁄2 tsp caraway seeds
• 400g tin chopped tomatoes
• 1 tbsp tomato purée
• 1 tbsp chopped fresh parsley
• Soured cream and smoked paprika to serve
• For the cheese scones…
• 1 tsp fine sea salt
• 350g self-raising flour, plus extra to dust
• 50g unsalted butter, diced
• 25g freshly grated parmesan or vegetarian alternative
• 1 tbsp chopped fresh rosemary
• 240-250ml buttermilk (or milk soured with a squeeze of lemon) plus extra for brushing
• You’ll also need…
• Baking sheet lined with compostable baking paper