Mushroom letcho with tarhonya pasta
- 500 g large button mushrooms
- 6-8 Hungarian or bell peppers
- 6-8 tomatoes
- 1 onion
- sweet paprika powder
- 500 g egg barley pasta (tarhonya in Hungarian)
- oil, salt and pepper
Slice the button mushrooms into thick slices, then grill. Prepare a ratatouille from the peppers and tomatoes; fry the onion till soft, add the sliced peppers and salt, sprinkle with sweet paprika and cook briefly.
Add the peeled and chopped tomatoes and cook until ready (the peppers should still have some bite). Arrange the mushrooms and the ratatouille on the plates and serve together with egg barley.
Decorate with parsley.