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.
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
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.
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