How to make
Cut onions, peppers and carrots into small pieces and the mushrooms into quarters.
Fry the vegetables in a deep frying pan and season them with salt and paprika.
Pour water to cover the vegetables and add the tomato puree.
Dissolve the flour in a little cold water and pour it into the pan.
Leave the mushroom porridge to reach a boiling point and remove it from the heat.
Season it with the remaining spices and sprinkle it with finely chopped parsley.
Grandma's mushroom porridge is very tasty.
