Among our favorite fasting dishes on a spoon is goulash with mushrooms, which give it a special flavor. Try and report your impressions 🙂
Required:
800 g mushrooms
100 g of leeks
1 red onion
3 cloves garlic
250 ml of tomato juice
50 ml of warm water
1 teaspoon ground paprika
so
pepper
2 bay leaves
Chop leeks and red onions. Fry in oil, then add chopped garlic and champignons that you have cut in halves or quarters. Simmer until the mushrooms soften and the liquid they have released evaporates. Stir often and add a little water if needed.
Add ground paprika, tomato juice, and water. Add salt, pepper, and bay leaf. Cook for another 15-20 minutes, stirring occasionally. If you want the stew to be thicker, dissolve one teaspoon of flour or thickener in those 50 ml of water. Finally, add a little fresh parsley.
Note: For goulash, it is best to use the smallest mushrooms you can find, and you can combine them with other types of mushrooms.
