Mushroom Goulash

This recipe was originally developed by Otto Holzbauer (Deutsch Beneschau), who must have owned or worked for MO-NA Food, the First Canadian Wild Mushroom Company. The original recipe called for oyster mushrooms, but my budget could only fit for white Prairie, Crimini, and Portabello mushrooms. The recipe called for 1 kg of mushrooms, but I had used 800 grammes. According to Otto, when this recipe is thinned down, it makes a tasty soup.

You can see why fitting another 200 grammes of mushrooms would be a challenge!

1 onion, chopped
3 tbsp olive oil
2 L (8 cups) water –> I used 7.5 cups
1 kg (2 lb) fresh oyster mushrooms sliced
2 chicken bouillon cubes
1 tbsp caraway seed
2 tbsp cornstarch
250 ml (1 cup) heavy cream

  1. Saute onion in oil. Add water, mushrooms and spices. Simmer for 20 minutes.
  2. Mix the cornstarch with a small amount of (cold) water and add to the goulash. Simmer 5 minutes to thicken, then add the cream.
  3. Boil for 2 more minutes to make it into a creamy consistency.
  4. Serve with noodles, potatoes or as a gravy with meat.

There you have it! My Halloween potluck dish: Fungi Ghoul.

Mushroom Goulash: I added fluffy parsley dumplings in this mushroom goulash.

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