Pilzgulasch

Name: Pilzgulasch
Total time: 135 min
Yield: 3 servings
Cuisine: German
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

2h 15m

Serves 3

tiktok.com

Pilzgulasch

tiktok.com

2h 15m

Serves 3

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.

Pilzgulasch

2h 15m

Serves 3

tiktok.com

Pilzgulasch

tiktok.com

2h 15m

Serves 3

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.