This recipe is a great way to use mushrooms you've picked in a different way than just frying them or adding them to vegetable soup. It's also a great vegetarian lunch you'll appreciate after a long hike. It will warm you up and fill you up. Let's learn how to make it.
Nutrition (1 serving)
- 403 kcal
- 45 g carbohydrates
- 16 g fats
- 12 g protein
Per 2 portions
- 500 g mushroom
- 3 potatoes
- 1 onion
- 3 cloves garlic
- 1 tbsp sweet paprika
- 1 tsp ground cumin
- 500 ml vegetable broth
- 2 tbsp tomato puree
- 3 tbsp olive oil
- salt
- pepper
- parsley
Instructions
-
Clean, wash and chop the mushrooms into small pieces. Peel and dice the potatoes.
-
Heat oil in a saucepan. Add the chopped onion and fry until golden and starting to turn golden. Add minced garlic and fry for one more minute.
-
Sprinkle with paprika, stir vigorously, and add the mushrooms. Fry the mushrooms until they start to release liquid.
-
Add the potatoes, cumin, salt and pepper. Mix well until all the ingredients are coated in the spices.
-
Add the tomato puree and stock. Bring to a boil, then turn down the heat and leave the goulash to simmer until the potatoes are tender, about 20‑25 minutes.
-
To finish, add the cream and let it cook for a couple of minutes so the cream can mix with the other ingredients. Season to taste.
-
Sprinkle over some chopped parsley and enjoy!
