Directions
- 1Soak the dried mushrooms with 300ml of hot water for 15 minutes.
- 2Drain the mushrooms, lightly squeeze them, and collect 200ml of the soaking liquid.
- 3Coarsely chop or tear apart fresh mushrooms and pluck them into threads to create a cool structure.
- 4Peel and cut the sweet potato into larger pieces.
- 5Roughly dice the onions and finely dice the garlic.
- 6Sweat the onions in a large pot with enough oil for about 10 minutes.
- 7Add the mushrooms, sweet potato, garlic, and caraway.
- 8Sauté for 5 minutes until everything gets good color.
- 9Add tomato paste, chili flakes, paprika powder, and marjoram.
- 10Toast for 2-3 minutes while stirring.
- 11Deglaze with red wine and let it boil down.
- 12Pour in the vegetable broth and the mushroom soaking water.
- 13Bring to a boil, then cover and stew for about 1.5-2 hours.
- 14Stir occasionally during simmering.
- 15If there is too little liquid, add some more broth.
- 16At the end, mash the soft sweet potato with a potato masher.
- 17Add salt and lime juice.
- 18Stir and enjoy, served with potato dumplings and fruity red cabbage.
Ingredients
- 600 g fresh mushrooms (e.g., king oyster mushrooms, oyster mushrooms)
- 20 g dried mushrooms
- 1 medium sweet potato, peeled
- 400 g onions, peeled
- 3 garlic cloves
- 200 ml dry vegan red wine
- 400 ml vegetable broth
- 200 ml soaking water from dried mushrooms
- 15 g tomato paste
- 1 EL lime juice (1/2 lime)
- 1 TL caraway seeds
- 1 TL dried marjoram
- 2 TL sweet paprika powder
- 1 TL smoked paprika powder
- 0.5 TL chili flakes
- 1 TL salt
Equipment
large potpotato masher
Tips
- Coarsely chop or tear fresh mushrooms into threads for a meat-like structure.
- Stir occasionally during simmering and add more broth if too little liquid remains.
- Mash the soft sweet potato at the end to thicken the goulash.
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