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.
- 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)
- 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.
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|Calories820Calories from Fat470|
|% DAILY VALUE|
|Calories from Fat470|
|% DAILY VALUE|
* 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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