Wild Mushroom Goulash

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  • ¼ cup olive oilmushroom goulash
  • 2 medium onions, chopped
  • 1 large red pepper and one poblano pepper, seeded and chopped
  • 1 ½ pound mushrooms. (I used Portobello but exotic, wild mushrooms are preferred)
  • salt and pepper
  • 4 cloves of garlic, smashed with 1 teaspoon caraway seeds
  • ¼ cup Hungarian paprika
  • 1 Tablespoon hot, smoked paprika (optional)
  • 1 28 oz can diced tomatoes
  • 2 medium Yukon Gold potatoes, diced
  • 2 kohlrabi, peeled and diced
  • 2 carrots, peeled and sliced
  • 1 pound zucchini, cut into 1” pieces
  • 4 cups vegetable broth
  • 2 bay leaves
  • sour cream and dill for serving


1. In a large cast iron or stainless steel pot heat the oil. Add onions and peppers and cook on moderate heat, stirring until softened about 6 minutes. Add all of mushrooms. Season with salt and pepper and cook until browned, about 10 minutes.

2. Smash together the garlic and caraway seeds with a generous pinch of salt. Scrape into the pot. Add the paprika and tomatoes and the rest of the vegetables. Add the broth and bay leaves. Bring to a boil. Cover and turn down heat to low until vegetables are cooked and stew is richly flavored. Adjust salt and pepper to taste, about 1 hour.

3. Cook noodles or grain. Serve with sour cream and dill.

Source: Sarah Copeland, “Feast”

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