Mushroom Goulash

Ingredients

• 1 large onion (80 g)
• 2 Garlic cloves
• 0.5 Red chili pepper
• 250 g waxy potatoes
• 1 large red bell pepper (200 g)
• 500 g mixed mushrooms (e.g., button, porcini, oyster)
• 3 tbsp olive oil
• 2 tbsp tomato paste (15 g)
• Salt
• Pepper
• 0.5 tsp smoked paprika powder
• 1 bay leaf
• 2 tbsp Soy sauce
• 200 ml red grape juice
• 300 ml Vegetable broth
• 0.5 bunch Parsley

Instructions

1. 1.

   Peel the onion and garlic, clean and wash the chili pepper. Roughly dice the onion, finely chop the garlic and chili. Peel, wash, and cut the potatoes into 1 cm cubes. Clean, wash, and cut the bell pepper into bite-sized pieces. Clean the mushrooms and cut them into large cubes or quarters.

2. 2.

   Heat 2 tbsp olive oil in a large pot over medium heat and sauté the onion, garlic, and chili for about 3 minutes until translucent. Add the tomato paste and cook for 2 more minutes until fragrant. Add the potatoes, bell pepper, 400 g of mushrooms, and spices to the pot, mix well, and cook for another 5 minutes until the mushroom liquid has reduced slightly. Then deglaze with soy sauce, grape juice, and vegetable broth; bring to a boil over high heat for 2 minutes, reduce the heat, and simmer covered for about 20 minutes on low heat.

3. 3.

   Meanwhile, sauté the remaining mushrooms in a pan with the leftover olive oil over medium heat for about 5 minutes, seasoning with salt and pepper. Wash the parsley, shake dry, and roughly chop it.

4. 4.

   Serve the mushroom goulash in deep bowls or plates, top with the sautéed mushrooms, sprinkle with parsley, and enjoy.