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hungarian

Wild Mushroom Tokany with Pickled Cucumber and Egg Barley

This simmered dish pairs mushrooms, mixed, sliced with egg barley, pickled cucumber, chopped and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced Vegetarian High satiety
300 kcal 2000 kcal
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Estimated macros per portion

29 g Protein
67 g Carbohydrates
30 g Fat
14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 207g mushrooms, mixed (cremini and oyster), sliced 141 kcal
  • 62g egg barley (dry) 219 kcal
  • 75g onion, finely chopped 30 kcal
  • 10g sunflower oil 88 kcal
  • 4g butter 29 kcal
  • 5g garlic, minced 7 kcal
  • 1.66 tsp (3g) sweet paprika 9 kcal
  • 0.41 tsp (1g) dried marjoram 2 kcal
  • 58g sour cream (20% fat) 115 kcal
  • 50g pickled cucumber, chopped 6 kcal
  • 99g water or light vegetable broth 0 kcal

Cooking instructions

  1. egg barley (dry)butterwater or light vegetable broth
    Bring a small pot of salted water to a boil. Cook egg barley until tender, 7-9 minutes; drain and toss with 5 g butter.
  2. onionsunflower oil
    Meanwhile, heat sunflower oil in a skillet over medium-high heat. Saute onion with a pinch of salt until soft and lightly golden, 6-8 minutes.
  3. mushroomsgarlic
    Add sliced mushrooms and cook until they release moisture and begin to brown, 6-8 minutes. Stir in garlic and cook 30 seconds.
  4. sweet paprikadried marjoramwater or light vegetable broth
    Stir in sweet paprika and marjoram, then immediately add water/broth to stop the paprika from scorching. Simmer 3-4 minutes.
  5. sour cream (20% fat)
    Reduce heat to low. Stir in sour cream until smooth and gently warm without boiling, 1-2 minutes; season with black pepper and salt.
  6. mushroomsegg barley (dry)pickled cucumber
    Serve the mushroom tokany over buttered egg barley. Top with chopped pickled cucumber for brightness.

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