Last Updated on
Perfect Comfort Food for a Cold Weather Vegetarian – Mushroom Goulash:
It’s getting very wintery, instead of craving salads at lunchtime I want something warming like this spicy and simple mushroom goulash! This is a very easy vegetarian version of beef goulash that I made a few years ago. The original version didn’t have celery and tasted rather heavy. At the table was my friend Zoe who, apart from being a fabulous singer also has a wonderful sense of taste. She suggested adding celery – and so the next time I made it, that’s what I did. It really makes a difference as does to have some kind of fresh tomato in the mix (even if it’s just one or two vine tomatoes, skinned and added to the passata). The mixture makes enough for two healthy portions but it will keep in the fridge for a couple of days. Traditional Goulash is a thick soup and if you want to eat it that way, just add a little extra water.
A simple vegetarian stew based on mushrooms with spicy paprika
- 250 g chestnut or field mushrooms these were the nutty chestnut sort
- 1 stick of celery
- 1 red pepper optional
- 1 clove garlic
- 2 banana shallots
- 4-6 plum tomatoes OR 2 tablespoons of passata and 2 ripe vine tomatoes
- Sweet smoked Hungarian paprika the amount you need will depend on the variety – please don’t use the hot sort or you won’t taste the mushrooms!
- A small bunch of fresh oregano or half a teaspoon of dried
- Olive Oil
- 2 teaspoons caraway seeds
- Salt and Pepper
- Rice or noodles
- Sour Cream Crème Fraiche or Greek Yoghurt
- Skin the tomatoes by immersing in a cup of boiling water for a minute so that the skins softens and slides off easily. Chop roughly and remove the pithy bit at the top.
- Finely chop the shallot, slice the celery, de-seed and slice the pepper (if using) and crush the garlic
Add to a pan with the olive oil and sweat gently for 5 minutes or so until the shallot is soft.
- Add the paprika and caraway seed and stir through.
- Slice the mushrooms and add to the mixture then fry very gently for just a minute or two so that the mushrooms are sealed, just like you would brown meat.
- Add the tomatoes and oregano and a little water if the mixture is dry. Stir through. Check the flavour, if you want to then add a little more paprika at this stage.
- Simmer for about 10 minutes till the mushrooms are cooked and the sauce has reduced a little.
- Add salt and pepper to taste.
- Serve with rice or noodles and a little sour cream, crème fraiche or Greek yoghurt.
This mushroom goulash is one of my go-to recipes when I have a vegetarian friend for supper. It’s simple to make and everyone likes it. You can make up the mixture in advance and just gently reheat it – or to be sure of not cooking, take it as far as stage 6, cover the pan and keep in the fridge till you are ready to cook. What’s more, you can serve it with a roast pork tenderloin or a steak or even with this hearty pork and chorizo casserole as a side dish. And, I have a lower calorie version for a diet mushroom goulash too.
If you’d like to try this recipe at home why not pin this post for later.
I like the sound of this. I made an autumn veg lasagne at the weekend with lots of mushrooms in it, not blogged it yet. I think the foraging talk I went to that started me off on the mushroom thing. I will certainly bear your recipe in mind as I love sweet smoked paprika. 🙂
I’d love to try a veggie lasagne too! Good idea!
The mushroom goulash sounds delicious and healthier than many versions I’ve seen (and made!) as you don’t add cream to the goulash itself. Will be trying this, thank you. c
Yes indeed – and mushrooms are very low calorie too!
I’m always on the look out for vegetarian meals that I can serve to the whole family (not just the one vege teen). This sounds about perfect.
It’s my go – to recipe for a simple veggie supper