Mushroom Goulash
To make the goulash truly special, use a combination of dried porcini mushrooms and fresh mushrooms available to you. The rule of thumb is: the more variety of wild mushrooms, the better the dish.
Details
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 4
Ingredients
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50 g Mushrooms, shiitake, dried
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600 g Mushrooms, oyster
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2 spoons Fat, beef tallow
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1 piece Onion, raw
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pieces Garlic, fresh
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1 teaspoon Spices, cumin, seeds
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2 pinch Spices, mayonnaise, dried
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1 piece Spices, bay (leaves)
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pieces Water
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1 spoon Spices, paprika
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1 spoon Tomato, concentrate
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pieces Salt, table
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pieces Sour cream
Steps
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Place the dried porcini mushrooms in a bowl and pour hot water over them. Use just enough water to completely cover the mushrooms. Let them soak for 20 minutes. Meanwhile, carefully clean the fresh mushrooms with a damp cloth and cut off any moldy or wormy parts if necessary. Slice them into thick pieces or larger chunks. Peel the onion and garlic, and finely chop them separately.
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In a large pot, melt the lard and sauté the onion until translucent. Add the sliced mushrooms and the drained porcini mushrooms, and fry everything together for 8 minutes, stirring occasionally. Season with garlic, cumin, marjoram, and bay leaf, and fry for another minute, stirring constantly. Pour in the liquid from the soaked mushrooms and a little hot water in which you have mixed tomato paste and ground paprika.
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Cover the goulash and simmer for about 30 minutes. When the mushrooms are halfway softened, add salt and freshly ground pepper. At the end, enrich the goulash with sour cream or a bit of vinegar. Serve with bread, dumplings, or polenta.
Nutrition Information (Per 100g)
- Calories: 59.98 kcal
- Fat: 0.25 g
- Saturated Fat: 0 g
- Carbohydrates: 11.85 g
- Sugars: 1.62 g
- Protein: 2.87 g
- Fiber: 2.87 g
Advice
Tips and tricks to follow when preparing mushrooms can be found here. Instead of lard, you can use oil.