Mushroom goulash with bread dumplings
King oyster mushrooms and porcini mushrooms simmer with red wine, herbs, and smoked paprika to create a hearty mushroom goulash. It's served with fluffy bread dumplings – savory, warming, and completely vegan.
Ingredients · Servings 4-6
- 200 g mild onions
- 2 tbsp rapeseed oil
- 800g large king oyster mushrooms
- 2 tbsp tomato paste
- 150 ml red wine
- 2 finely chopped garlic cloves
- 30 g coarsely chopped dried porcini mushrooms
- 1 tsp dried marjoram
- 1 tsp coarsely chopped caraway seeds
- 2-3 sprigs of thyme
- 1 sprig of rosemary
- 20 g sweet paprika powder
- ½ tsp Pimentón de la Vera (smoked paprika powder)
- Zucker
- Salt
- grated zest of ½ lemon,
- 450 ml vegetable broth
- some fresh parsley
- 300g of day-old wholemeal bread rolls
- 250 ml Sojadrink
- 1 onion
- 3-4 sprigs of parsley
- 1 tbsp rapeseed oil
- 4 tablespoons wholemeal breadcrumbs
- ½ tsp nutmeg
- 1 tbsp cornstarch
- 1 tsp salt
Method · 56 min
- Peel and halve the onions, then slice them into thin strips. Sauté them slowly in hot oil in a wide roasting pan over medium heat for about 15 minutes, until golden brown. Stir occasionally.
- Break or cut the mushrooms into bite-sized pieces.
- Add the mushrooms to the browned onions and sauté for about 5 minutes. Then stir in the tomato paste. Deglaze with red wine and let it reduce for about 5 minutes. Add the garlic and dried porcini mushrooms. Season with marjoram, caraway seeds, thyme and rosemary sprigs, paprika, smoked paprika, a little sugar, salt, and lemon zest. Then pour in the vegetable stock. Cover and simmer the goulash over low heat for 25–30 minutes.
- For the dumplings, dice the bread rolls, put them in a bowl, pour over lukewarm soy milk and mix.
- Finely dice the onion and chop the parsley. Sauté both in oil in a hot pan for 2-3 minutes. Then add to the dumpling mixture along with breadcrumbs, nutmeg, and starch, knead well, and then let it rest, covered, for 10 minutes.
- With dry hands, form 8 dumplings and let them simmer in plenty of boiling salted water for about 15 minutes, until they float to the surface.
- Divide the goulash and dumplings into deep plates and sprinkle with freshly picked parsley if desired.
goulash
- 200 g
rapeseed oil
- 800 g
Tomato paste
- 150 ml
red wine
- 30 g
1 TL
1 TL
Thyme sprigs
rosemary sprig
- 20 g
sweet paprika powder
- ½ TL
- 450 ml
vegetable broth
dumplings
- 300 g
Whole-grain rolls from the previous day
- 250 ml
Soy drink
Parsley
wholegrain breadcrumbs
- ½ TL
Finely dice the onion and chop the parsley. Sauté both in oil in a hot pan for 2-3 minutes. Then...
Add breadcrumbs, nutmeg and starch to the dumpling mixture, knead well and then cover.
Let it soak for 10 minutes.
Distribute the goulash and dumplings into deep plates and sprinkle with freshly picked parsley if desired.