Mushroom goulash

A veggie adaptation of the Hungarian staple.

Ingredients
16 oz mushrooms
1 small yellow onion
1 clove garlic
0.5 tbsp Hungarian paprika
1 tsp tomato paste
1 tbsp Piros Arany (Hungarian hot pepper sauce)
0.25 tsp black pepper
0.25 tsp Vegeta
salt

Preparation
Chop the onion and mince the garlic cloves. Set aside.

Cut the mushrooms into quarters.

Sautee the onion until translucent, then add the garlic and other spices. Cook through for 30-60 seconds. Do not burn.

Add the mushrooms and cook on high heat stirring frequently, until the mushrooms are cooked in their own juice. You may add some water at the end if necessary.

Serve with pasta.

Comments

  1. I think the consensus was that this is best with whole wheat pasta :)

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