Mushroom goulash

Mushroom goulash is a great gluten free vegetarian dish and is good served with plain rice, potato wedges or chopped green and root salad for a delicious meal. A really tasty vegetarian recipe – different to stroganoff but just as good.

2 tbs vegetable oil
1 small onion, diced
2 cloves garlic
1 tsp caraway seeds
1 tsp hot smoked paprika
1 tsp sweet smoked paprika
1 green pepper
300 g field or chestnut mushrooms
100 g dried porcini mushrooms (or similar)
2 tbs red wine vinegar
500 ml passata
Pinch of sugar
2 tbs gfv unsweetened yoghurt
2 tbs dill finely chopped

1. Soak the dried mushrooms (as described on the packet) in warm water
2. Heat oil in large frying on a medium heat. Add onion, skin and chop the garlic and to the pan with the caraway seedsa and paprika nd cook gently for ~5 mins
3. Add the field mushrooms to the pan and stir well. Cook until they release their juices (~5 mins). Add the red wine vinegar,chopped green pepper, porcini mushrooms and the soaking liquid (careful not to add the small bits that will have sedimented to the bottom) and passata. Season goulash to taste with salt and pepper. Simmer very gently for ~40 mins. The sauce will thicken (if it becomes too thick add some boiling water). Add pinch of sugar and stir
4. Serve garnished with the yoghurt and finely chopped dill.

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