Who says you need meat to have a hearty and satisfying meal? This mushroom goulash is proof that a vegetarian dish can be just as comforting and flavorful. Packed with earthy mushrooms, tender vegetables, and a rich, creamy sauce, this goulash is a perfect dish for a cozy night in. It’s also incredibly easy to make, making it a great option for busy weeknights.
Ingredients
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound mixed mushrooms, sliced (such as cremini, shiitake, and portobello)
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds more.
Add the mushrooms, green bell pepper, and red bell pepper to the pot. Cook until the vegetables are tender-crisp, about 10 minutes.
Stir in the diced tomatoes, vegetable broth, paprika, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the flavors have blended.
Stir in the sour cream until smooth. Serve hot, garnished with fresh parsley.
Tips
For a thicker goulash, use a combination of vegetable broth and heavy cream.
Add cooked noodles or rice to the goulash for a more filling meal.
Feel free to experiment with different types of mushrooms and vegetables.
This goulash can be made ahead of time and reheated for a quick and easy weeknight meal.
Enjoy your delicious and hearty mushroom goulash!
Would you like to add any specific ingredients or dietary restrictions?
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