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Mushroom Goulash Recipe

Mushroom Goulash

A simple vegetarian stew based on mushrooms with spicy paprika

Course Main Course, Main Dish
Cuisine British
Keyword goulash, mushroom, paprika
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 People
Calories 200 kcal
Author Fiona Maclean


  • 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


  1. 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.
  2. Finely chop the shallot, slice the celery, de-seed and slice the pepper (if using) and crush the garlic
  3. Add to a pan with the olive oil and sweat gently for 5 minutes or so until the shallot is soft.

  4. Add the paprika and caraway seed and stir through.
  5. 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.
  6. 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.
  7. Simmer for about 10 minutes till the mushrooms are cooked and the sauce has reduced a little.
  8. Add salt and pepper to taste.
  9. Serve with rice or noodles and a little sour cream, crème fraiche or Greek yoghurt.