Oyster Mushroom Goulash
This is an amazing dish for a big crowd. Can be cooked on a campfire or in a big pot on the stove. Classic Hungarian Goulash (Gulyás, Guláš) is popular around all Central Europe and is usually very meaty soup/stew kind of dish. Using plenty of onions, paprika, other spices and oyster mushrooms results in a dish which is as flavorful as carnivores' original. Goulash gets even tastier the next day.
- 6 medium-sized onions yellow or red
- 4 cloves garlic
- 2 large carrots
- 1 kg potatoes
- 800 g oyster mushrooms
- 4 tbsp oil sunflower or olive
- 500 g tomato passata (or canned chopped tomatoes)
- 250 g cooked or canned red beans can leave out and add more potatoes
- 2 bio veg stock cubes (or 1 l or vegetable stock)
- salt to taste
- 3 tbsp sweet paprika
- 2 tbsp smoked paprika
- 2 tbsp ground caraway
- 1/2 tbsp chilli flakes (can swap for cayenne or hot paprika)
- 1 tbsp ground coriander
- 1/2 tbsp ground cumin optional
- 1 tbsp marjoram
- bay leaf, black pepper, smoked salt, nutritional yeast, cacao powder optional
- Peel and dice (or finely chop) the onions. If tears from onion get unbearable clog your nose with a paper tissue (it helps more than covering your eyes)
- Peel and thinly slice garlic and carrots
- Warm up the oil in a big pot. Add onions, carrots and a pinch of salt. Cook on medium-high heat till onion gets translucent
- In the meantime peel potatoes and chop into small cubes. Tear the mushrooms with your hands or chop into thin strips.
- Add garlic and keep sauteing for another 5 minutes. Add salt, spices except for marjoram and mix well. Add mushrooms and keep cooking on medium heat.
- When mushrooms and onions get really soft add passata, potatoes and beans. Stir well and add vegetable stock or water and stock cubes. Reduce the heat and cover the pot.
- Simmer till potatoes are well cooked (20-30 mins). Stir couple times to make sure nothing sticks to the bottom. It is ok if potatoes/beans are falling apart a bit.
- Check for seasoning and add more salt/spices if needed. Leave covered for 5 minutes.
- Serve with chopped fresh herbs (parsley, dill) if you have it on hand and a generous slice of bread (ideally sourdough). Enjoy in a big company!
You can use fresh finely chopped chillies instead of chilli flakes cayenne adding those with garlic. Goulash will get much thicker the next day but if it seems too soupy you can thicken it up in different ways, like adding crumbled bread, grated potato, instant polenta.