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rachel sieps: "Turned out really good but I made it a tad health…" Read More
10Ingredients
15Minutes
820Calories
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Description
Don’t forget about fungi! All too often mushrooms don’t get to be the star of a dish, all that is about to change with this Shroom Goulash. Traditional Hungarian Goulash is made with meat. In fact, the word Goulash is derived from the word for cattlemen in Hungarian, the individuals who pioneered this great dish. But we’re giving meat the night off and calling upon the mushrooms to play the lead. Whether you are vegetarian, a mushroom enthusiast, or just a hit great mushroom sale at the market, you will not miss the meat in this indulgent, belly-warming dish.
Ingredients
US|METRIC
4 SERVINGS
- 1 bunch mushrooms (a variety of chanterelles, buttons, enokis, creminis...etc.)
- 2 cups quick cook parboiled brown rice (pick a mug, use it to measure equal parts water and rice)
- 2 cloves garlic
- 3 Tbsp. tomato paste
- 1 1/2 Tbsp. smoked paprika
- 1 Tbsp. mustard (we love Sir Kensington’s!)
- 1 handful fresh parsley
- salt (staples)
- 3 Tbsp. butter (staples)
- 1 1/2 cups heavy cream (staples)
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Directions
- equipment: extra large pan for goulash, medium pot with lid for rice
- Grab your extra large pan and place it over high heat. Then grab your medium pot and place it over high heat. Add two mugs full of hot water to the pot, along with two mugs full of brown rice, and a pinch of salt. Bring it to a boil, then turn down to medium and cover.
- Rough chop your mushrooms, keep it rustic. Add mushrooms to the extra large pan, we are leaving the pan dry for now.
NutritionView More
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820Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories820Calories from Fat470 |
| % DAILY VALUE |
| Total Fat52g80% |
| Saturated Fat31g155% |
| Trans Fat |
| Cholesterol170mg57% |
| Sodium450mg19% |
| Potassium580mg17% |
| Protein11g |
| Calories from Fat470 |
| % DAILY VALUE |
| Total Carbohydrate80g27% |
| Dietary Fiber5g20% |
| Sugars2g |
| Vitamin A80% |
| Vitamin C25% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(35)
rachel sieps 7 months ago
Turned out really good but I made it a tad healthier. I replaced the heavy cream with a can of coconut milk and served on top of a blend of brown rice and riced cauliflower. I also added some chopped baby spinach to the mushrooms. So fast and easy.
Alex a year ago
This was good! The mushroom shrinkage is real so definitely add more than you think, and I found that I needed to increase the seasoning a fair bit (also added some onion powder), but this is a very solid dish that was tasty and easy to make, I'll definitely make it again:)
Sandy Ramsey 3 years ago
Always looking for good vegetarian dishes....very clever and YUMMY! I will definitely make this again!
Stru 3 years ago
Very good. Loved it but wish I had doubled it for my family of 4. We all plowed through this.
Perminder Bhatia 3 years ago
It turned out so perfect that my whole family loved it. Instead of brown rice I used white basmati rice to add extra bit of aroma and taste. Thank you for this wonderful recipe.
Dani 3 years ago
Instructions were no easy to follow and watching video did not result in a tasty dish.
Alexa Drozdova 3 years ago
I didn’t expect it to turn out so delicious. All seasonings and ingredients are perfect here!
Maida 3 years ago
Very food, I forgot how much mushrooms shrink lol so I'll keep that in mind for next time
Allen 3 years ago
I loved it! It has to be one of my favorite mushroom recipes. It’s super simple, I added some extra seasoning and found shiitake mushrooms to be my favorite for this dish. I also set some aside and added shrimp for my husband.
Meg Greenhill 4 years ago
Husband and I loved this! We added some dry mustard and garlic powder. I didn’t have cream so we used half/half, the gravy wasn’t as thick but still delicious. This one will def make it into the rotation!
Thank you!
Ashley Oropesa 4 years ago
Omg this is the most delicious thing I have tasted definitely will make again!
antonio matthews 4 years ago
It came out great. I would look at possibly adding suger into the mix to take level out the sweet/sour mix, but it was great.
I will definitely be doing this again
Paresh Jogi 4 years ago
hi
I also added a cabbage ( flower) in this
its very simple and fast to cook
iys yummy
Paula Meehan 4 years ago
It was just really bland. And you definitely don’t need all that cream. I’m going to work with this recipe, add more flavour with spices.
Rich Evans 4 years ago
Fantastic! I added some trader Joe's mushroom and co for some extra umami flavor and it came out wonderfully! will definitely make again!
DiLoreto 4 years ago
This was supremely tasty and actually took 15-20 minutes to make!!
It is VERY heavy though, so I don't think I'll be making this a lot.
Idalia S. 4 years ago
This was soooo good ! This sauce could go on any vegetable. I made it over some polenta instead of the rice but 10/10 would make again. I almost used regular paprika but the smoked paprika is a MUST! So happy I used it
Anastasia Iaz 4 years ago
I adeed chicken and used greek yougurt necause I had no heagy creeam.Still good though I will try to follow the recipe better next time
Harshada Prabhune 4 years ago
i wasnt expecting much, but it was quick and delicious on a long tuesday night. i made one change - added the rice and the mushroom gravy together in the pan to spread the flavor.
Jennifer m. 4 years ago
Unfortunately, my mushrooms went bad in the fridge before I could make this but I used stir fry steak instead and it turned out really good! The sauce is very tasty. Quick and easy to make.