Gombas lecso

Mushroom letcho


  • 500 g chestnut mushroom
  • 1.5 kg of peppers
  • 1.5 kg fleshy, juicy tomatoes
  • 1 smoked sausage
  • 2 onions
  • 1-2 teaspoons ground paprika
  • oil, salt

Sauté the chopped onion in a little oil, then add the peppers cut into rings. After 5–8 minutes, add the sliced sausage and quartered mushrooms. Allow to simmer for a further 5–6 minutes then remove from the heat and sprinkle with the ground paprika.

At the very end, add the peeled and diced tomatoes. Bring to the boil for 2–3 minutes, taking care not to overcook. The vegetables should retain their bite.