Tasting of the best mushroom goulash recipes. Get inspired!

Are you interested in delicious mushroom goulash recipes because you want to surprise your loved ones?

Tired of cooking the same dishes over and over and want to try something new?

You can get inspired in our article, where you will find great recipes that are definitely worth trying and everyone will lick their lips.

Classic mushroom goulash

This stew is tasty, quick and very easy. It can be served with roasted vegetables, but also with boiled pasta. By the way, don’t hesitate to take a look at the recipes for pasta with vegetables , they might inspire you.

Ingredients:

• 2 tablespoons of extra virgin olive oil
• 1 medium onion
• 1 red pepper
• 1 kg of brown mushrooms
• 1 can of peeled and chopped tomatoes
• 2 cups of vegetable broth
• 1-2 teaspoons of dried garlic
• 1 1/2 tablespoons ground sweet paprika
• 6 sprigs of fresh thyme
• Salt to taste

Method:

• Prepare a pan and put a spoonful of olive oil in it.
• Peel the onion and pepper and cut them into thin slices.
• Clean the mushrooms and cut them into quarters.
• Add the onion to the pan and sauté for about 4-5 minutes to soften.
• Add the pepper and let it cook for about 5-6 minutes, until they start to caramelize with the onion.
• Remove from pan and set aside.
• Put the second spoonful of oil in the same pan and throw in the mushrooms, which we cook, stirring constantly, until the water evaporates.
• Salt the mushrooms, sprinkle with garlic and let them fry until they are soft.
• Once they are soft, add peppers and onions, chopped tomatoes, vegetable broth, sweet peppers and thyme.
• Mix thoroughly and bring to a boil.
• Close the lid, lower the temperature and let it cook for about 20 minutes.
• Serve while still warm.

Hungarian mixture of václavek

If you are thinking of a light spring stew, this Hungarian delicacy is on offer. You need a lot of ingredients, but believe me, the result is worth it. In addition to forest mushrooms, Cremini mushrooms are also used.

Ingredients:

• 6 tablespoons of extra virgin olive oil
• 2 medium sized onions
• 600 g of peppers
• 1 kg of forest mushrooms
• Salt to taste
• 1/4 teaspoon ground black pepper
• 4 cloves of garlic
• 1 teaspoon whole cumin
• 4 – 5 spoons of sweet Hungarian paprika
• 300 g of chopped tomatoes
• 2 medium-sized potatoes (ideally the Yukon variety)
• 500 g of zucchini
• 6 cups of vegetable broth
• 2 bay leaves
• Parsley for garnish

Method:

• Clean the onions and peppers and cut them into cubes.
• Cut the mushrooms into quarters. We will do the same with peeled potatoes and zucchini.
• Put oil in a cast-iron pot and heat it.
• Add the onion and peppers and, stirring constantly, cook over low heat for about 6-8 minutes until softened.
• Peel the garlic and rub it together with the cumin and a little salt on a cutting board using a knife.
• Add to the pot, sprinkle with paprika and mix.
• Add potatoes, zucchini and tomatoes.
• Pour in the broth, throw in the bay leaf, salt and pepper and bring to a boil.
• Cover with a lid and cook for about 1 hour on a low heat.
• Serve garnished with parsley or sour cream.

Mushroom goulash with potatoes from a slow cooker

We are fixated on goulash with meat, but believe me, if someone can’t or doesn’t want to eat meat, this option is an ideal substitute. It tastes great and it doesn’t take long to prepare.

Ingredients:

• 600 g of fresh white mushrooms
• 1 tablespoon of dried minced onion
• 3 crushed garlic cloves
• 400 g of chopped tomatoes
• 500 ml of vegetable broth
• 300 g of tomato paste
• 2 tablespoons ground sweet paprika
• 1 teaspoon of dried oregano
• 1 teaspoon whole cumin
• Salt to taste
• 1/4 teaspoon ground black pepper
• 250 g of egg noodles
• 1/2 cup sour cream

Method:

• Cut the mushrooms into slices and set aside for now.
• Prepare a slow cooker and put chopped mushrooms, dried onion and garlic in it.
• Add chopped tomatoes, vegetable stock, tomato paste, paprika, oregano, cumin and pepper.
• Stir, add salt and mix thoroughly once more.
• Cover and cook for up to 9 hours at a low temperature, on the other hand, at a higher temperature, 4 1/2 hours are enough.
• Before the end of cooking, cook the noodles according to the instructions on the package.
• Unfold the finished mixture and stir in the sour cream.
• Served with boiled noodles decorated with oregano leaves.

Pumpkin mixture with oyster mushrooms

If there’s a tasty seasonal mushroom stew worth trying, it’s definitely this vegetarian dish. Hungarian goulash, for example, requires high-quality tender beef, here pumpkin is the main star, second only to oyster mushrooms.

Ingredients:

• 600 g of butternut squash
• 6 pieces of oyster mushroom
• 1 medium onion
• 2 cloves of garlic
• 1 bunch of oregano
• 2 cups chickpeas
• 4 tablespoons of tomato puree
• 1 teaspoon ground sweet pepper (if you like spicy, add 1/2 teaspoon hot)
• 2 cups of water
• 1/2 cup red wine
• 3 tablespoons of extra virgin olive oil
• Salt to taste
• 1/4 ground black pepper

Method:

• Remove the seeds from the pumpkin, peel it and cut it into cubes of the same size, about 1 x 1 cm.
• Clean the onion and garlic and cut into slices.
• Remove the stems from the oregano and set aside a few leaves for later.
• Heat 3 tablespoons of oil in a pan and add the pumpkin, onion and garlic.
• Fry on medium heat for about 5-6 minutes, stirring occasionally.
• Add red wine and water, sprinkle with oregano and paprika.
• Add the tomato paste, mix and bring to a boil.
• Salt and pepper. Let it cook on a low heat for 15 – 20 minutes.
• Tip the chickpeas into a sieve and drain.
• Rinse the oyster mushroom and cut it into pieces.
• Add both to the pan and cook for another 5 minutes.
• Before serving, decorate with oregano leaves that we set aside.

Mushroom goulash with cream

As there is butter somewhere, it is always worth it. When thyme and garlic also contribute to this, an excellent dish is taken care of. Pasta and cream are the imaginary icing on the cake.

Ingredients:

• 250 g of egg pasta
• 3 tablespoons of unsalted butter
• 1 kg of fresh mushrooms (ideally the cremini variety)
• 2 large shallots
• Salt to taste
• 1/4 teaspoon ground black pepper
• 4 cloves of garlic
• 3 tablespoons plain flour
• 4 teaspoons chopped fresh thyme
• 2 cups of beef broth
• 2 teaspoons Dijon mustard
• 1 cup sour cream
• 100 g of grated parmesan
• 2 tablespoons chopped parsley

Method:

• First, heat the water for the pasta in a large pot and cook it according to the instructions.
• Drain and set aside for now, preferably under foil.
• Thinly slice the mushrooms, clean and dice the onion.
• Peel the garlic and crush it on a cutting board or mortar.
• Melt the butter in a pan over medium heat.
• Add the mushrooms and cook until soft, about 7 minutes.
• Add salt, pepper, garlic and thyme.
• Cook for 1 minute and cover with flour.
• Mix thoroughly and let it cook for about 1 minute to brown the flour.
• While stirring constantly, pour in the beef broth and add the Dijon mustard.
• Bring to a boil over low heat and cook for 5 minutes, stirring occasionally.
• Stir in the cooked pasta, sour cream and let it heat up for 2 minutes.
• Finally, sprinkle in the Parmesan cheese, stir and cook until the cheese melts.
• Sprinkle with parsley, mix and season with salt and pepper.
• Serve while still warm.

A mixture of fresh forest mushrooms with polenta

Those who like polenta can diversify it with this tasty and very easy to prepare mushroom stew. We simply serve it in the center of the plate and pour the finished sauce over it.

Ingredients:

• 100 g fresh unsalted butter
• 2 medium-sized shallots
• 600 g of a mixture of fresh wild mushrooms (fox etc.)
• 2 teaspoons Hungarian sweet paprika
• 350 ml whipping cream
• Salt to taste
• A pinch of ground black pepper
• 1 teaspoon chopped parsley
• 1 teaspoon chopped chives
• Chive sprigs for garnish

Method:

• Melt the butter in a large pan and add the diced shallot.
• We fry until it becomes soft, we just have to be careful that it doesn’t brown.
• Throw in the mushrooms cut into pieces and cook for a minute.
• Sprinkle with paprika and let it fry until the mushrooms are soft.
• Pour in the whipping cream, add salt, pepper, mix and let it cook a little on a low heat.
• Set aside, sprinkle with parsley and chives and serve with polenta decorated with sprigs of chives.

Cream sauce with mushrooms and vegetables

A thick creamy soup can be as filling as a hearty meat dish. This recipe is simple, quick to prepare, and if someone doesn’t want meat, it’s an ideal choice because the mushrooms replace the meat.

Ingredients:

• 400 g of fresh mushrooms
• 100 g of carrots
• 100 g of celery
• 1 bunch of spring onions
• 300 g of potatoes
• 3 cloves of sliced garlic
• 60 g fresh unsalted butter
• 1 tablespoon ground sweet paprika
• 150 ml of white wine
• 750 ml of chicken stock
• Salt to taste
• 1/4 teaspoon ground four-color pepper
• 1 bay leaf
• 5 juniper berries
• 1/4 teaspoon cumin
• 150 g sour cream
• 1 bunch of chopped dill
• 1 sprig of lovage
• 3 tablespoons of apple cider vinegar

Method:

• Wipe the mushrooms with a damp cloth or sponge and cut them into small pieces.
• Clean the carrot, celery, spring onion and potatoes and cut them finely.
• Melt the butter in a pot and fry the garlic on it.
• Sprinkle with paprika, cover with chicken broth, wine, add vegetables and bring to a boil over low heat.
• Add salt, pepper, add the other spices and cook on high for 15 minutes.
• The stew must have a thick creamy consistency.
• Finally, add the mushrooms and cook for another 5 minutes.
• Then we take out the bay leaf and the juniper.
• Set aside and stir in the sour cream.
• Stir until the sauce is smooth and then immediately stir in the chopped dill and chives.
• Let stand for 5 minutes, then season with apple cider vinegar.
• Served with potatoes or dumpling.

Interesting facts at the end

In the article, we came across Cremini mushrooms, which many may not have encountered yet. They are small white and brown mushrooms called baby portobello mushrooms.

They are especially popular for their very high fiber content, which makes them a perfect weapon when trying to lose weight, as the body feels fuller for a longer period of time. They contain B vitamins, vitamin D, proteins, calcium, iron, selenium and many antioxidants.

The big plus of mushrooms is the content of selenium, which is absolutely indispensable for the body. By consuming these mushrooms, the body will receive it regularly, quite naturally. At the same time, they work as an effective prevention of intestinal problems.

Another positive feature is the natural effect on chronic fatigue. By eating regularly, they help with fatigue, headaches, insomnia, but also with an increase in immunity.

It is even said that they can be part of the treatment of colds and improve our cardiovascular health. They are excellent for diabetics, thanks to their low glycemic index.