Forest King Mushroom Goulash
Hungarian goulash was reworked onto a mushroom base for fast days, and the architecture never changed: the same long strips instead of cubes, the same onion foundation, the same finish of flour and tomato. Cut the mushrooms lengthwise into strips so they chew like meat rather than like pie filling. Button and oyster mushrooms, or porcini you have already boiled, hold their shape best; softer wild mushrooms fall apart in the same few minutes.
If you are using salted mushrooms — a Slavic pantry staple, wild mushrooms packed in brine in jars or crocks, closest to the brined mushrooms sold in Eastern European shops — soak them first and barely salt the finished pan. Scatter the flour over the hot mushrooms and onion and let it toast for half a minute before the tomato goes in, or you will taste raw flour in the gravy. Add water a spoonful at a time: 500 g (about 1 lb) of mushrooms needs very little, and the goulash should be thick enough to sit in a mound on the spoon. Serve over mashed potatoes or with bread for mopping; it thickens and tastes deeper the next day.
Part of Ukrainian cuisine — 447 more recipes in the section.
You might also like
Ingredients
Instructions
Cut the mushrooms and onion into oblong pieces and lightly brown them in oil.
Add the chopped pepper pod and stew until done.
Sprinkle with flour and add the tomato puree.
Pour in a little water, season with salt and pepper, and stew a few minutes more.
Reviews
There are no reviews yet.