This Mushroom Goulash is a hearty and comforting vegetarian dish, bursting with earthy flavors and creamy textures. Paired with smooth polenta, it makes a satisfying meal perfect for cozy dinners or family gatherings.
Ingredients:
- 1 pound mushrooms, sliced
- 7 ounces chanterelle mushrooms, roughly chopped
- 1 medium onion, finely diced
- 1 large carrot, sliced into thin rounds
- 2 tablespoons oat flour
- 2 tablespoons grape seed oil (or other neutral oil)
- 1/2 cup vegetable cream
- 2–3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons wine vinegar
- Salt, pepper, and spices to taste
For the Polenta:
- 1 cup polenta
- 3 tablespoons margarine or grape seed oil
- 3 1/2 cups water
- Salt, to taste
Instructions:
- In a large skillet, heat the oil and sauté the onion until soft and fragrant. Add the carrot and cook for a few minutes.
- Add the mushrooms and cook gently for 10 minutes, letting them release their juices.
- Pour in a small amount of water, cover, and simmer for another 10 minutes. Stir in the minced garlic, wine vinegar, and oat flour mixed with a splash of water.
- Add the vegetable cream and cook until the sauce thickens slightly. Season with salt, pepper, and your preferred spices. Sprinkle with chopped parsley before serving.
- Polenta: Bring water and a pinch of salt to a boil. Add margarine or oil, then slowly whisk in the polenta. Stir constantly until thickened, about 2–3 minutes.
- Serve the mushroom goulash over polenta with a green salad or steamed vegetables for a complete meal.
