Even though it’s vegan, this mixed mushroom goulash is extremely satisfying for everyone, including meat lovers. With red wine, veggies, and right aromatic herbs, you get a truly indulging dish that is best served with a creamy celery puree.
The recipe suggests combining shitake, champignons, and oyster mushrooms. You can, of course, try another mixture, say with chanterelle or brown mushrooms. Surely, dried mushrooms are another option. Whatever you choose, I am sure you will be happy with the result and that is a nutritious yet light lunch or dinner.
The agar-agar powder is here to ensure goulash-like creaminess and texture. You can skip it – in that case, cook the dish a bit longer so that you avoid the watery consistency. As for the agar-agar dosing, well it really depends on the powder you buy. My package says 1 small bag should be used for 400ml of liquid, however, this is if you wish to make a texture of something like panna cotta, for example. Otherwise, the dose can be reduced.
To achieve the ultimate taste rich with flavors, use fresh herbs instead of dried ones. Rosemary, basil, oregano, thyme… the choice is yours but my recommendation is to go with Provencal herbs which combine with mushrooms perfectly.
Serve this aromatic goulash with a side like oven-baked potatoes and let me know how it turned out for you!
Aromatic mixed mushroom goulash
Course: Main, Lunch, DinnerDifficulty: Easy2
servings10
minutes20
minutesA different type of goulash with thick and creamy sauce. Feel free to swap the below-listed mushrooms with other types you have or prefer and make sure to share how it turned out!
Ingredients
200gr of fresh champignons
200gr of fresh shiitake
200gr of oyster mushrooms
2 small or medium tomatoes*
1 glass of red wine
1 small spring onion
½ of purple onion
Handful of fresh spinach (you can use frozen as well)
1 small piece (thumb size) of celery root, grated (optional)
1 tbsp of agar-agar powder
Fresh rosemary
Fresh basil leaves
Salt and pepper
Olive oil for cooking
Directions
- Prepare all the veggies: wash and chop them.
- Heat the olive oil on a medium heat and add the onions. Cook them for a minute or two and then add chopped fresh tomatoes. Stir and cook for a few minutes, until tomato liquid vaporizes.
- Then add all the mushrooms, pour the wine, stir and let it simmer on medium heat. When the mushrooms become soft, start adding the spices and herbs, and pour ¼ glass of water.
- Stir again, add the agar-agar and fresh spinach and let the goulash cook for around 5 more minutes.
- Turn off the heat when the spinach wilts and serve immediately.
Notes
- *You can use 200ml of canned tomatoes, but always try to opt for the fresh ones.