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.
Serves 3
Ready in 35 minutes
Good For Dinner Party, Galentine’s, Halloween, Movie night, Student friendly
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.
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived.
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