Warm, rich, and full of earthy flavor — this homemade mushroom goulash is pure comfort in a bowl. It’s an easy one-pan meal that turns simple vegetables into a creamy, satisfying dish perfect for lunch or dinner.
Ingredients
1 ½ pounds fresh mushrooms (any mix — button, oyster, or cremini)
2 medium onions, finely diced
1 garlic clove, minced
1 large carrot, grated
3 bell peppers, cut into thin strips
1–2 medium tomatoes, chopped
½ cup buttermilk (or mix ½ cup milk with 1 tsp lemon juice as a substitute)
2 tablespoons butter
2 tablespoons white wine
2 tablespoons oil
Salt and black pepper, to taste
Directions
Clean the mushrooms gently and slice them thin. Prepare all other vegetables before cooking.
Warm the oil in a large skillet over medium heat. Add onions and garlic, and cook until they turn light golden. Add the peppers, grated carrot, and tomatoes. Season with salt and pepper. Let it simmer until the vegetables soften, adding a little water if the pan gets too dry.
In another pan, melt the butter. Add the sliced mushrooms and cook until their liquid evaporates and they become tender.
Pour in the buttermilk and white wine, stir to blend the flavors, and heat just until warm (don’t boil). Combine everything together and cook for a few more minutes to thicken slightly.
Enjoy this goulash over pasta, rice, or mashed potatoes for a cozy, filling meal.
Tips
A small spoon of sour cream at the end gives extra creaminess.
Sprinkle with chopped parsley for a fresh touch.
