Wild Mushroom Goulash
© Anders Schonnemann

Wild Mushroom Goulash

  • ACTIVE: 45 MIN
  • SERVINGS: 6 to 8

This vegetarian goulash appears in Sarah Copeland's forthcoming book, Feast. It contains a lot of paprika, as Hungarians love its warm, heady flavor. For the best results, be sure to open a fresh container.


  1. 1/4 cup extra-virgin olive oil
  2. 2 medium onions, coarsely chopped
  3. 1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped
  4. 1 1/2 pounds wild mushrooms, cut into 1-inch pieces
  5. 1 1/2 pounds cremini or white button mushrooms, quartered
  6. Salt
  7. Freshly ground pepper
  8. 4 garlic cloves, smashed
  9. 1 teaspoon caraway seeds
  10. 1/4 cup sweet Hungarian paprika
  11. 1 tablespoon hot Hungarian paprika
  12. One 28-ounce can diced tomatoes
  13. 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
  14. 1 pound zucchini, cut into 1-inch pieces
  15. 6 cups vegetable broth
  16. 2 bay leaves
  17. 2 tablespoons fresh bread crumbs
  18. Sour cream and chopped parsley, for serving
  1. In a large enameled cast-iron casserole, heat the oil. Add the onions and peppers and cook over moderate heat, stirring, until softened, about 6 minutes. Add all of the mushrooms, season with salt and pepper and cook until browned, about 10 minutes.
  2. Using the side of a chef's knife, mash the garlic to a paste with the caraway seeds and a generous pinch of salt; scrape into the casserole. Stir in both paprikas, the tomatoes, potatoes and zucchini. Add the broth and bay leaves, season with salt and pepper and bring to a boil. Cover and cook over low heat, until the stew is richly flavored, about 1 hour.
  3. Stir the bread crumbs into the stew and cook until slightly thickened, about 10 minutes; serve with sour cream and parsley.

Suggested Pairing

Earthy, red-berried Pinot Noir.