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.
Satisfy your sweet tooth with this easy-to-make recipe for Shroom Goulash with Brown Rice.
1. Info for Shroom Goulash with Brown Rice
- Cook Time: 15 min
- Total Time: 15 min
- Servings: 4
- Calories: 817.86 kcal
2. Ingredients for Shroom Goulash with Brown Rice
- 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 tablespoons tomato paste
- 1 ½ tablespoons smoked paprika
- 1 tablespoon mustard (we love Sir Kensington’s!)
- 1 handful fresh parsley
- salt (staples)
- 3 tablespoons butter (staples)
- 1 ½ 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.
- Bust open your garlic with the side of your knife and peel. Salt the garlic and work together, chopping the garlic, using the abrasiveness of the salt to break down the garlic.
- Add your butter to the mushrooms. Then add garlic and tomato paste and stir. Now add your smoked paprika, allowing it to toast in the pan. Next add mustard and heavy cream and season with salt. Rough chop your parsley and set aside.
- It’s time to plate! Make a base with a pile of rice and top with heaping spoonfuls of the goulash with plenty of gravy. Garnish with a sprinkling of chopped parsley.