Mushroom Goulash

For the mushroom goulash, clean the mushrooms dry and cut the ends of the stems into small pieces; set aside about 100 g for the stock.

Slice an onion, potato and garlic and sauté in a saucepan with 2 tablespoons of butter and 1 tablespoon of oil.

Add the mushroom sections with the dried porcini mushrooms and sauté lightly. Dust with 1 tbsp paprika powder, season with salt and pepper and cook gently with 1/2 liter vegetable soup for half an hour.

Pour through a sieve, squeeze the potatoes a little and set aside. For the goulash, peel an onion and cut into fine cubes.

Coarsely chop the mushrooms. Melt the remaining butter in a saucepan and fry the onion cubes in it.

Add 2 tablespoons of paprika powder as well as the paradeis pulp and sauté, then add the cleaned and reserved mushrooms and season vigorously with salt and freshly ground pepper.

Deglaze the mushroom stock with white wine.

Simmer gently for 10 minutes, add the whipped cream and season with parsley, lemon, garlic and a little ground cumin.

Arrange the mushroom goulash and serve.

Preparation Tip:

The mushroom goulash goes well with millet pudding or even bread dumplings.

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