Recipes Wild Mushroom Goulash 4.0 (5,909) 1 Review 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. Slideshow: More Mushroom Dishes By Sarah Copeland Updated on October 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Anders Schonnemann Active Time: 45 mins Total Time: 1 hr 30 mins Yield: 6 to 8 Ingredients 1/4 cup extra-virgin olive oil 2 medium onions, coarsely chopped 1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped 1 1/2 pounds wild mushrooms, cut into 1-inch pieces 1 1/2 pounds cremini or white button mushrooms, quartered Salt Freshly ground pepper 4 garlic cloves, smashed 1 teaspoon caraway seeds 1/4 cup sweet Hungarian paprika 1 tablespoon hot Hungarian paprika One 28-ounce can diced tomatoes 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces 1 pound zucchini, cut into 1-inch pieces 6 cups vegetable broth 2 bay leaves 2 tablespoons fresh bread crumbs Sour cream and chopped parsley, for serving Directions 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. 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. 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. Rate it Print