Mushroom Goulash

  • Mushroom Goulash
  • Mushroom Goulash
  • Mushroom Goulash
Ranking: 4 more votes required!

Rated 5 out of 5 based on 1 votes


  • 15 big x bottom mushrooms
  • 1,5 cup dried shitake mushrooms - soaked in water+use the water!
  • 1 big x zucchini - cut in even pieces
  • 2 middles sized x carrots - sliced
  • 3 middle sized x onions - sliced
  • 1 big clove garlic (chopped)
  • 1 x vegan beef style stock cube - from mussels
  • 3 Tbls smoked paprika - best is indian smoked paprika
  • 3 Tbls sweet paprika powder
  • 3 cups passata tomato
  • 2-3 tspn tomato paste
  • 1 big x bayleafe
  • 5 sprigs fresh thyme
  • 1 cup fresh chopped parsley
  • 1 tspn dry majoran
  • 1 pinch seasalt
  • 1 pinch raw sugar
  • 1 tspn plain flour
  • 1 tspn nuttelex sunflower margarine


Bestis, use a frying pan with lid!
Start to heat some sunflower oil and fry the onion+garlic until glossy. Add the smoked paprika powder, sweet paprika powder and Thyme. Stir very well and add the mushrooms. Stir together and also add the carrot. Dust with a bit of flour, stir again and fry for further 5 min. Deglaze with a splash of water. Add the stock cube, passata tomato, bayleafe, chilli powder, salt and sugar and soaked shitake with the water- Stir well and turn down the heat to a simmer. Shut the lid and let it simmer for 15 min. Now add the Zucchini pieces + margarine — cover with the sauce, shut the lid and let it simmer for furter 15 min. Turn off the heat and give it a rest of 10 min. Add the fresh parsley and serve it with spiral pasta or salt potatoes —- ENJOY!

Leave a Review

Leave a rating

  • That’s what I what I’m going to make… Next winter :)


    by A. Gulden on 03/02/2014, 12:55
    A. Gulden