Pilzgulasch

135 mins
Serves 3
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Directions

  1. 1Soak the dried mushrooms with 300ml of hot water for 15 minutes.
  2. 2Soak the dried mushrooms with 300ml of hot water for 15 minutes.
  3. 3Soak the dried mushrooms with 300ml of hot water for 15 minutes.
  4. 4Drain the mushrooms, lightly squeeze them, and collect 200ml of the soaking liquid.
  5. 5Drain the mushrooms, lightly squeeze them, and collect 200ml of the soaking liquid.
  6. 6Drain the mushrooms, lightly squeeze them, and collect 200ml of the soaking liquid.
  7. 7Coarsely chop or tear apart fresh mushrooms and pluck them into threads to create a cool structure.
  8. 8Coarsely chop or tear apart fresh mushrooms and pluck them into threads to create a cool structure.
  9. 9Coarsely chop or tear apart fresh mushrooms and pluck them into threads to create a cool structure.
  10. 10Peel and cut the sweet potato into larger pieces.
  11. 11Peel and cut the sweet potato into larger pieces.
  12. 12Peel and cut the sweet potato into larger pieces.
  13. 13Roughly dice the onions and finely dice the garlic.
  14. 14Roughly dice the onions and finely dice the garlic.
  15. 15Roughly dice the onions and finely dice the garlic.
  16. 16Sweat the onions in a large pot with enough oil for about 10 minutes.
  17. 17Sweat the onions in a large pot with enough oil for about 10 minutes.
  18. 18Sweat the onions in a large pot with enough oil for about 10 minutes.
  19. 19Add the mushrooms, sweet potato, garlic, and caraway.
  20. 20Add the mushrooms, sweet potato, garlic, and caraway.
  21. 21Add the mushrooms, sweet potato, garlic, and caraway.
  22. 22Sauté for 5 minutes until everything gets good color.
  23. 23Sauté for 5 minutes until everything gets good color.
  24. 24Sauté for 5 minutes until everything gets good color.
  25. 25Add tomato paste, chili flakes, paprika powder, and marjoram.
  26. 26Add tomato paste, chili flakes, paprika powder, and marjoram.
  27. 27Add tomato paste, chili flakes, paprika powder, and marjoram.
  28. 28Toast for 2-3 minutes while stirring.
  29. 29Toast for 2-3 minutes while stirring.
  30. 30Toast for 2-3 minutes while stirring.
  31. 31Deglaze with red wine and let it boil down.
  32. 32Deglaze with red wine and let it boil down.
  33. 33Deglaze with red wine and let it boil down.
  34. 34Pour in the vegetable broth and the mushroom soaking water.
  35. 35Pour in the vegetable broth and the mushroom soaking water.
  36. 36Pour in the vegetable broth and the mushroom soaking water.
  37. 37Bring to a boil, then cover and stew for about 1.5-2 hours.
  38. 38Bring to a boil, then cover and stew for about 1.5-2 hours.
  39. 39Bring to a boil, then cover and stew for about 1.5-2 hours.
  40. 40Stir occasionally during simmering.
  41. 41Stir occasionally during simmering.
  42. 42Stir occasionally during simmering.
  43. 43If there is too little liquid, add some more broth.
  44. 44If there is too little liquid, add some more broth.
  45. 45If there is too little liquid, add some more broth.
  46. 46At the end, mash the soft sweet potato with a potato masher.
  47. 47At the end, mash the soft sweet potato with a potato masher.
  48. 48At the end, mash the soft sweet potato with a potato masher.
  49. 49Add salt and lime juice.
  50. 50Add salt and lime juice.
  51. 51Add salt and lime juice.
  52. 52Stir and enjoy, served with potato dumplings and fruity red cabbage.
  53. 53Stir and enjoy, served with potato dumplings and fruity red cabbage.
  54. 54Stir and enjoy, served with potato dumplings and fruity red cabbage.

Ingredients

  • 600 g fresh mushrooms (e.g., king oyster mushrooms, oyster mushrooms)
  • 600 g fresh mushrooms (e.g., king oyster mushrooms, oyster mushrooms)
  • 600 g fresh mushrooms (e.g., king oyster mushrooms, oyster mushrooms)
  • 20 g dried mushrooms
  • 20 g dried mushrooms
  • 20 g dried mushrooms
  • 1 medium sweet potato, peeled
  • 1 medium sweet potato, peeled
  • 1 medium sweet potato, peeled
  • 400 g onions, peeled
  • 400 g onions, peeled
  • 400 g onions, peeled
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 200 ml dry vegan red wine
  • 200 ml dry vegan red wine
  • 200 ml dry vegan red wine
  • 400 ml vegetable broth
  • 400 ml vegetable broth
  • 400 ml vegetable broth
  • 200 ml soaking water from dried mushrooms
  • 200 ml soaking water from dried mushrooms
  • 200 ml soaking water from dried mushrooms
  • 15 g tomato paste
  • 15 g tomato paste
  • 15 g tomato paste
  • 1 EL lime juice (1/2 lime)
  • 1 EL lime juice (1/2 lime)
  • 1 EL lime juice (1/2 lime)
  • 1 TL caraway seeds
  • 1 TL caraway seeds
  • 1 TL caraway seeds
  • 1 TL dried marjoram
  • 1 TL dried marjoram
  • 1 TL dried marjoram
  • 2 TL sweet paprika powder
  • 2 TL sweet paprika powder
  • 2 TL sweet paprika powder
  • 1 TL smoked paprika powder
  • 1 TL smoked paprika powder
  • 1 TL smoked paprika powder
  • 0.5 TL chili flakes
  • 0.5 TL chili flakes
  • 0.5 TL chili flakes
  • 1 TL salt
  • 1 TL salt
  • 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.