Mushroom Goulash
Try this Mushroom Goulash recipe, or contribute your own.
Try this Mushroom Goulash recipe, or contribute your own.
- 2 bay leaves
- pepper
- salt
- 3 tablespoons olive oil
- chili powder
- oregano
- knife
- basil
- cutting board
- turmeric
- wooden spoon
- parsley leaves
- 2 red onions
- 300 grams / 10 1/2 ounces oyster mushrooms
- 100 grams / 3 1/2 ounces shiitake mushrooms
- 100 g / 3 1/2 ounces mixed dry mushrooms (i prefer to ad but you can add your own favorite mushroom mix)
- 100 g 3 1/2 ounces tomato purã©e (or passata di pomodoro)
- 2 big carrots
- 1 big parsley root
- 1 big parsnip root
- 1/2 celery root (approximately same amount as parsley
- 1 teaspoon mustard (dijon or similar kind)
- 2 tablespoons spelt flour
- 2 tablespoons of sweet smoked paprika powder
- few slices of sundried tomatoes – optional
- large heavy bottom pan
- peeler
- food processor or grater
- Carbohydrate 13.1727680333597 g
- Cholesterol 0 mg
- Fat 11.1232904207211 g
- Fiber 3.22717414297239 g
- Protein 2.84079312327565 g
- Saturated Fat 1.58293152138483 g
- Serving Size 1 1 recipe (240g)
- Sodium 34.3995416658067 mg
- Sugar 9.94559389038735 g
- Trans Fat 0.449575458412924 g
- Calories 154 calories
Step-by-step
- Take the carrots, parsnip, parsley and celery and grate it on a grater, or if you have a food processor, put vegetables into it and let the machine shred all vegetables to an approximate size as if they were grated by hand.
- Peel and cut red onions into small cubes.
- Take a large heavy-bottom pan, put it on a stove – low heat, add olive oil and spelt flour in it. Stir it with a wooden spoon for one to one and a half minutes, or until it becomes golden, then add smoked paprika and stir for another minute or so, until paprika darkens. This makes a roux.
- Pour in slowly about ½ cup (120 ml) warm water, while constantly stirring. The mixture should be smooth, with no lumps.
- Add the onion and shredded vegetables into the pan, season with one teaspoon of salt, add additional water if needed to cover vegetables, put the lid on, bring it to a boil and cook on a low heat, stirring occasionally for about 15 minutes.
- While vegetables are gently simmering, wash and slice the mushrooms; the stems into smaller pieces, and the caps into strips.
- Add sliced and dry mushrooms into the pan; cook an additional 15 minutes, with the lid on.
- Now, add the tomato puree, mustard, bay leaves, a good pinch of basil and oregano, and a good pinch of chili and turmeric powder; add about ¾ teaspoon of pepper, taste it and (if needed) add more salt (this depends on how salty the tomato puree was, but additional 2 teaspoons of salt should do it).
- Leave it covered to cook for about half an hour on low heat. From time to time stir with a wooden spoon, taste it, and (if needed) add some of the seasoning.
- Before the end add about one tablespoon of chopped parsley leaves.
- Serve hot with a few slices of rustic bread or boiled potatoes and a glass of red wine.
My Unexpected Culinary Adventure: A Mushroom Goulash Story
As a busy businesswoman, time is my most precious commodity. Weekends are often filled with catching up on work emails, tackling household chores, and squeezing in a quick workout. Cooking, while I enjoy it, frequently falls to the bottom of my to-do list. Quick, convenient meals often dominate my week, leaving little room for culinary exploration. But last weekend, something shifted. A longing for something more substantial, more comforting than my usual quick dinners, led me to a recipe that totally transformed my weekend routine.
I stumbled upon a recipe for Mushroom Goulash, a dish I'd never attempted before. The ingredient list seemed manageable, and the description promised a rich, hearty meal perfect for a chilly autumn evening. Intrigued, I gathered my ingredients: a colorful array of mushrooms (oyster, shiitake, and a mix of dried varieties), root vegetables, and a selection of aromatic spices. The process itself was surprisingly therapeutic. The initial chopping and prepping felt meditative, a welcome respite from the usual whirlwind of my week. Watching the vegetables soften in the pan, the aromas filling my kitchen, was an unexpected joy. I found myself lingering longer than usual, savoring the simple act of creating something delicious.
The Magic of the Roux
The recipe called for a roux, something I'd always considered a bit intimidating. But following the clear instructions, I found it surprisingly simple. The gradual addition of warm water to the flour and oil mixture, the smooth consistency that eventually emerged, felt like a small victory. The addition of smoked paprika added a depth of flavor I hadn’t anticipated, infusing the dish with a smoky richness that complemented the earthy notes of the mushrooms perfectly.
A Symphony of Flavors
As the goulash simmered, the kitchen filled with the intoxicating aroma of sautéed mushrooms, earthy vegetables, and warm spices. The layers of flavor—from the savory depth of the roux to the subtle sweetness of the carrots and parsnips—were truly remarkable. Each bite was a complex tapestry of taste sensations. The chili added a pleasant warmth, balancing the richness of the dish without overpowering it. I realized the importance of allowing the dish to simmer gently, allowing the flavors to meld and deepen over time. This wasn’t just a meal; it was an experience.
More Than Just a Meal
This Mushroom Goulash was more than just a delicious dinner; it was a reminder to slow down, to savor the simple pleasures, and to embrace the unexpected joys of culinary exploration. It was a testament to the power of a well-crafted recipe to transform a routine evening into a memorable experience. The feeling of satisfaction in creating something from scratch, something delicious and nourishing, was deeply rewarding. It's a recipe I'll certainly be making again, a dish that has become a cherished addition to my culinary repertoire. And who knows, maybe next weekend I’ll even venture into another unexplored culinary territory.
Tips for Success:
- Use a good quality olive oil for the best flavor.
- Don't be afraid to experiment with different types of mushrooms.
- Allow the goulash to simmer for at least 30 minutes to allow the flavors to develop.
- Taste and adjust seasoning as needed.
- Serve with crusty bread for dipping into the flavorful sauce.
This Mushroom Goulash recipe is a perfect example of how a simple dish can be both satisfying and deeply rewarding. It's a recipe I highly recommend for busy professionals, home cooks, and anyone looking for a delicious and comforting meal that's both easy to prepare and incredibly flavorful. The unexpected joy of culinary discovery is something truly special, and this goulash is a perfect starting point.
