Mushroom Goulash

SERVES 3

READY IN 35 MINUTES

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This Mushroom Goulash with olive oil mashed potatoes is the ultimate meal for a grey day. Autumn is upon us all I want to eat is comforting stews filled with September’s seasonal bounty including earthy mushroom in this delicious dish. This recipe is a family favourite that couldn’t be simpler to make, keeping this stew plant based means it’s really quick to cook and is a great way to pack in loads of nutrients.

The Recipe

Ingredients

2 tbsp of olive oil

1 onion, finely chopped

1 red pepper, chopped

150g of mushrooms

150g cherry tomatoes

1 can of tomatoes

1 tsp of caraway

2 cups of broth

2 crushed garlic cloves

1 tbsp of paprika

1 tsp of thyme

Salt and pepper

Directions

Fry the onion in the oil in a large pot for 5 minutes.

Add the garlic, pepper and mushrooms fry for a minute

Then add paprika, thyme and caraway seeds.

Stir through the broth, cherry tomatoes and a can of tomatoes.

Season and simmer for 30 minutes.