Mushroom goulash
Vegan mushroom goulash. Low carb, low fat, low calorie, high fibre
Mushroom goulash
Vegan mushroom goulash. Low carb, low fat, low calorie, high fibre
Open in Cookpad AppSteps
- 1
Bring red wine in a small pot to a simmer with open lid. When liquid loses too much volume add water. (2h)
- 2
Cut mushrooms into big pieces (2cm)
- 3
Fry mushrooms in a big pan with closed lid until they lose water. Pour mushrooms (and water) in a bowl and set aside.
- 4
Cut mirepoix and bell pepper into bite sized pieces. Cut onion into small cubes. Mince garlic.
- 5
Fry onion with rosemary, thyme, paprika, salt, and pepper
- 6
Add garlic, stir, wait one minute. Add tomato paste and bell pepper paste, stir in, wait one minute. Add mirepoix and bell pepper, stir in, cover till it softens
- 7
Add red wine to pan. Bring to a short boil
- 8
Add mushrooms, bay leaves, and water (as much as you like). Cover with lid, and let simmer for 30min or more.
Tips
Long cooking time of red wine to get rid of most of the alcohol. You won't need oil for the mushrooms in a non-stick pan, also not for the rest, if you add a little water as needed.
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