Over the last few years I have tried many mushroom goulash recipes, and to be honest, none of them buzzed my taste buds. Some of them were nice and creamy, but I made it all just once, and didn’t have the urge to make them again. But, one cold, rainy afternoon, I looked into my pantry, took various vegetables, spices and mushrooms with me to the kitchen and managed to combine this dish, which can be categorized as the perfect vegan mushroom recipe for the rainy days.
Now, this recipe is a little bit more complicated than usual goulashes, but that’s just because it contains a little bit more ingredients. However, it is quite easy to make, and when you get the hang of it, you will also be able to go into pantry and make your own version of this mushroom goulash recipe – you will still need at least two kinds of mushrooms as the base :)
So, although I specified oyster and shiitake mushrooms as the basic ingredients, since they are not available throughout the whole year, sometimes I make this goulash with other mushrooms as well, and I am always satisfied with the end result, and if you find some nice mushroom combination for this vegan goulash, please let me know… :)
Mushroom Goulash recipe:
- 300 grams / 10 ½ ounces oyster mushrooms
- 100 grams / 3 ½ ounces shiitake mushrooms
- 100 g / 3 ½ ounces mixed dry mushrooms (I prefer to add chanterelles and porcini mushrooms, but you can add your own favorite mushroom mix)
- 100 g 3 ½ ounces tomato purée (or passata di pomodoro)
- 2 big carrots
- 1 big parsley root
- 1 big parsnip root
- ½ celery root (approximately same amount as parsley or parsnip)
- 2 red onions
- 1 teaspoon mustard (Dijon, or similar kind)
- 2 tablespoons spelt flour
- 2 tablespoons of sweet smoked paprika powder
- 2 bay leaves
- 3 tablespoons olive oil
- salt
- pepper
- chili powder
- turmeric
- basil
- oregano
- parsley leaves
- few slices of sundried tomatoes – optional
- large heavy bottom pan
- wooden spoon
- knife
- peeler
- cutting board
- food processor or grater
- Take the carrots, parsnip, parsley and celery and grate it on a grater, or if you have food processor, put vegetables into it and let the machine shred all vegetables to approximate size as if they were grated by hand.
- Peel and cut red onions into small cubes.
- Take large heavy bottom pan, put it on a stove – low heat, add olive oil and spelt flour in it. Stir it with wooden spoon for one – one and a half minute, or until it becomes golden, then add a smoked paprika in and stir for another minute or so, until paprika darkens. And we made one kind of roux.
- Now, 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 additional 15 minutes, with the lid on.
- Now, add the tomato purée, mustard, bay leaves, good pinch of basil and oregano, and good pinch of chili and turmeric powder; add about ⅔ teaspoon of pepper, taste it and (if needed) add more salt (this depends on how salty the tomato purée 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 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 vine.
Cheers!
Hi Jasmin! You ‘ve made a wonderful combination of mushrooms, vegetables and spices!
I think this goulash can easily become my favorite, as well!
XX
Thank you, dear Evi!
I really had many tries and errors until this dish got its final shape, but playing with recipes is the best part of cooking, and I’ll keep my fingers crossed that it will become truly your favorite goulash :)
Nice one, Jasmin. Mushrooms, veggies, and lots of paprika…so good.
Omar @ Lands & Flavors recently posted…Homemade Preserved Lemons
Thank you, Omar. It really is good mixture…
Love mushrooms! Your photo is so clever with that bowl styled like a bulls eye. Draws attention right to it. Bet it tastes yummy too :)
Thank you, dear Jas. I guess it taste pretty nice – but maybe you should try it and prove me wrong ;)
Lol, I will try it – but I’ll only prove you right ;)
;)
Yumm! I love Goulash. I’ve never made it with oyster or shiitake mushrooms, only with chanterelles and it was so tasty and delicious, I bet your version is amazing too!
When you think about it Goulash is a funny word for one hearty main dish, and I usually add dried chanterelles in as well :)
Have a great day, Bianca…
Oh, sounds so comforting. I love your spin on goulash and being the mushroom lover that I am, I think I have no choice but to make this asap!
I think you really don’t ;)
just don’t forget that glass of fine, red wine.
Cheers, dear Chris!
omg! Absolutely delicious! I love this kind of dish !Mushroom goulash sounds terrific! Thanks for sharing!
Thank you, dear Marcela, for lovely words.
You should then definitely check it out this mushroom stuff ;)
I absolutely adore mushrooms, but I’ve never had a mushroom goulash before… It’s about time that all changed! Thankfully, I know just where to start now. ;) This recipe looks delicious!
You’ll simply have to try this dish then, and I hope in time you’ll develop your own version of the mushroom goulash :)
Wish you a creative day, dear Hannah!
This definitely looks like it’s worth a try. I’m not a big mushroom fan, but I think it’s rather because I never came across a mushroom dish that was just done really well. I might give it a shot at some point :-)
You should definitely give this recipe a try, and be prepared to rethink about “not a big mushroom fan” sentence after that ;)
Wish you nice and creative Friday, Howie!
This looks amazing!! I haven’t had anything with mushrooms in it for SO long because my boyfriend HATES them. I guess if I made this it would be more for me :)
Ohm, that’s just silly fact about your b-friend… Maybe if you simply don’t mention to him that this goulash is completely out of mushrooms and give him one spoonful to taste ;)
Such a long list of the ingredients – that’s not a piece of cake…I mean donut:) Just kidding. And that’s totally weird – I’ve been thinking about this kind of dish (seen a recipe in a book, but that one is less complicated), and what did I see first stopped by your blog?! This is the great combo – agree on adding chanterelles. Nicely done!
Yes, the list of ingredients is long, but you’ll prepare it while you say: I love coconut donuts ;)
Thanks for stopping by, Ben…
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I come from the lands where goulash is a staple food, yet I never had mushroom goulash. A grave mistake, that needs to be corrected as soon as possible :)
I couldn’t agree with you more, dear Sashy :)
This sounds brilliant, Jasmin! I love mushrooms, and this goulash looks heavenly. Pinned!
You can even add a few of your favorite creminies in, too ;)
This sounds so good! Can’t wait to try it
Oh, please do Chris, and let me know how it turned out – I bet you’ll add some of your own secret spices in this goulash as well :)
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