Sometimes things must go quickly in the kitchen. In contrast to that, goulash usually needs to cook for a long time to create a lot of flavour. This quick mushroom goulash, which is of course 100 % vegan as always, is an exception. Mushrooms are natural flavour bombs. It’s not without a reason they are top-ranked in most of the lists about the fifth basic taste (umami = savory taste). As do tomatoes, by the way. Therefore it is not surprising, that you can create a very tasteful dish with mushrooms, tomato puree and a couple more ingredients in only 15 minutes. Be creative with the choice of mushrooms. Brown button mushrooms, chanterelles, oyster mushrooms, porcini mushrooms, shiitake. Anything’s possible, nothing’s binding. We usually mix at least 2 or 3 kinds of mushrooms and cut them in to different kind of pieces (slices, quarters, …). That pleases your palate and eyes at the same time.
The quick mushroom goulash is particularly tasty with homemade bread dumplings. But of course you can also serve some noodles, spaetzle, rice or potato dumplings (made from store-bought dumpling dough). Because we also know that moments, when things must go quickly. 😉
Quick Mushroom Goulash
- 400 g mixed mushrooms
- 1 onion
- 1 clove garlic
- 1 tbsp tomato paste
- 3 tbsp balsamic vinegar
- 1 tsp paprika powder
- 200 ml vegetable stock
- 100 ml vegan cream
- 2 tbsp vegetable oil
- salt + pepper
- a bit minced parsley, optional
- Finely dice onion and garlic. Cut the mushrooms into bite-sized pieces.
- Roast the mushrooms without using any oil in a large pan on high heat. When they are brown on all sides, turn down the heat a bit. Now add onion, garlic and vegetable oil and cook for about one more minute. Add tomato puree and roast well stirring occasionally.
- Deglaze with balsamic vinegar. Add vegetable stock, vegan cream and paprika powder and let it cook for about 5 minutes. Finally season with salt and pepper and optionally add some minced parsley before serving.