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Lecho & Mushrooms

Recipe Image

250 calories

35 min

Just click the buttons to open the Augmented Reality (AR) view. All models can be viewed in any location where your mobile phone can detect a flat surface.

Experience this AR view, powered by Adobe Aero, for an immersive and interactive experience.


Finding a mushroom with real flavor these days is like finding a needle in a haystack. I can almost picture giant underground labs pumping out tons of mushrooms like it's a James Bond villain's dream. And let's not forget the monster ships that sail across oceans, converting their cargo bays into fungal farms—sounds like a science fiction plot, doesn't it? But wait, there's a plot twist: no forests in sight! You see, what these cultivated mushrooms are truly missing is that wild, forest-grown essence. We've managed to imprison not just animals but even fungi. Sad, right?

My mushrooms, however, are the exception. They're forest-raised and adventurous. I've given them the VIP treatment, and let me tell you, you can taste the happiness. So let's not just focus on how we eat our food but also on how it was allowed to grow. Because respect for food is the secret ingredient you won't find in any recipe.


  • 2 cups mushrooms, sliced

  • 3 bell peppers, sliced (preferably a mix of colors)

  • 2 medium tomatoes, diced

  • 1 large onion, sliced

  • 1 clove garlic, minced

  • 4 tablespoons olive oil (2 for grilling, 2 for letcho)

  • 1 can (14 oz) diced tomatoes

  • Salt and pepper to taste

  • Optional: Hungarian paprika for seasoning


1. Prepare the mushrooms by tossing them in 2 tablespoons of olive oil, salt, and pepper. Preheat the grill to medium-high heat.

2. Grill the mushrooms for about 5-7 minutes per side, or until they are nicely grilled with visible grill marks. Remove from the grill and set aside.

3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onion and garlic and sauté until translucent.

4. Add the sliced bell peppers to the skillet and cook until they start to soften, around 5 minutes.

5. Add the diced tomatoes (both fresh and canned) to the skillet. Season with salt, pepper, and optionally, Hungarian paprika. Simmer for about 20 minutes, or until the vegetables are tender and the flavors meld together.

6. Combine the grilled mushrooms with the prepared letcho in a large serving dish.

7. Serve immediately, optionally garnishing with a sprinkle of additional Hungarian paprika for extra flavor.

Easy to use

  1. Grab your phone and open the AR View

  2. Find a flat surface

  3. Project the food onto the surface

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