What is Croatian Mushroom Goulash?
Mushroom goulash is a dish that even vegetarians can feast on. We usually connect the word goulash with meat stews. But when cooked with a medley of mushrooms and spiced with fresh and dry porcini, gulaš od gljiva is as filling as any meat pot.
This creamy mushroom goulash is pungent from freshly sprouted shrooms and tangy from sour cream. Even carnivores will light up when they sniff it simmering on the stove. And here’s why.
Most Croatians are in love with mushroom picking. Even if we don't know how to recognize edible varieties, we have friends who are experts, or we stock up at farmers’ markets. Spring and autumn are the best seasons for cooking with mushrooms – they grow in warm and wet weather. But dry porcini mushrooms can and should be your friend all year long.
If you want to take your mushroom cooking to the next level, stock up your pantry first. Go to a continental deli and buy dry porcini, chanterelle and black trumpet mushrooms. These last several months.
Porcini and black trumpet mushrooms also come powdered. This amazing ingredient will compliment any traditional Croatian stew, not only this recipe.
Finally, most mushrooms keep well in the freezer. Only parasol mushrooms are best fresh. So, stock up and get ready for the mushroom bonanza.
Essential Ingredients for Traditional Croatian Mushroom Goulash
A thick, flavorful mushroom goulash needs a medley of mushrooms. So, to give it substance and depth, procure at least three types of shrooms, one of which should be porcini mushrooms.
Next comes potato. Together with the onion, 4-5 potatoes give the goulash its body and creaminess. The final velvety touch is the magic that happens when potatoes and sour cream merge and blend.
You will want to balance the earthiness of the mushroom goulash with a handful of fresh herbs, such as dill or chives.
Best Mushroom Varieties for Goulash
I make this creamy mushroom goulash whenever I get fresh porcini mushrooms. They are the star of the pot, taking the role of the main ingredient.
Porcini, vrganj in Croatian, are extra meaty and smelly in a good way—they are royalty in the mushroom kingdom. For the most irresistible aroma, I always mix fresh and dry porcini. The first one is for the texture—they do have a meat-like bite—and the second one is for the delectably pungent taste.
No matter how tasty, our porcini headliner needs a supporting band to deliver this dish. The beat, the bass, the back vocals—all this comes from other, smaller mushrooms.
My top picks are portobello, oyster, chanterelle, and black trumpet mushrooms.
Most shops sell portobello and oyster mushrooms fresh. If you can’t find fresh chanterelle and black trumpet mushrooms, look for the dried ones.
If you want to ramp up the mushroom flavor but cannot access fresh mushrooms, use a shortcut. Make this goulash with cream of mushroom soup, canned or powdered.
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Tips for Preparing and Cleaning Mushrooms
There is one basic rule for prepping the mushrooms: never wash them. This robs them of their earthy flavor and is unnecessary: the forest is clean. The best way to clean the mushrooms is to rub them with a paper towel or gently scrub them with a small brush.
You can peel the dark layer if a porcini is large and the cap looks dirty or damaged.
Now, all this goes down the drain in the case of dry mushrooms. These darlings go through various handling procedures where they might pick up dirt. So, wash the dry mushrooms under running water.
Here’s another reason this is a good idea. When you wash the dry mushrooms and rehydrate them in fresh water, you can use this liquid as stock. Yum—you’ll thank me later.
How do you cut, chop, and slice the mushrooms? This may sound incredulous, but such is the world of mushrooms. An experienced picker showed me that cutting mushrooms in uneven pieces makes them release more aroma.
So there’s your answer: slice and chop into uneven, rustic-looking pieces.
Spices and Herbs that Make the Difference
The essential aromatics in this Croatian mushroom goulash recipe are onion, garlic, and bay leaves. The usual Croatian spices gently round out the flavors, such as salt, black pepper. Also, always include the sweet paprika—this crimson powder is the soul of many Croatian stews, adding a subtle warmth. You can add a bit of chili for more heat.
What makes this vegetarian Croatian goulash explode are the fresh herbs. When you plate it, sprinkle a generous pinch of dill or chives. Their zing will push the potent earthy tones of the shrooms through your nose. It will feel as if you’re breathing in the entire forest.
Vegetarian vs. Vegan Mushroom Goulash
You might be wondering: is mushroom goulash vegan?
Well, this mushroom goulash recipe is naturally vegetarian. So, if you’re a lacto vegetarian, go ahead and enjoy it as is.
If you can’t tolerate lactose or want to make this recipe vegan, use something other than sour cream.
There are several options. A store-bought vegan or plant-based cooking cream is easiest. Tty both soy or oat options. If the cream is not tangy enough, add some lemon juice to the pot to replicate the flavor of naturally fermented sour cream.
If you have time, you can use cashew nuts to make your own plant-based sour cream. Here’s a basic recipe:
Soak 150 g (1 cup) raw cashews in hot water for 15 minutes. Drain. Put the cashews and 200 ml (1 cup) warm water in a heavy-duty blender. Add salt, lemon juice, and 1 tbsp nutritional yeast. Blend for 5 minutes until you get a smooth mixture.
How to Make Beef and Mushroom Goulash - A Croatian Twist
Beef and mushroom goulash sounds delicious. But to cook every ingredient properly, we need to plan well. Think the other way around instead of adding beef to this mushroom goulash. Add mushroom to the beef goulash.
Beef cubes need to be browned and then braised to become tender. So, go to my Croatian beef goulash and start from there. Then, add the mushrooms halfway through the cooking.
Best Side Dishes to Serve with Goulash
Rustic bread is the only thing you need with a bowl of mushroom goulash. You can choose Croatian pogacha bread, which is rustic white country bread. Or go for a denser cornbread with a wonderful sweet taste.
Some pickles on the side are a great pair, too. For example, the traditional Croatian pickled peppers add more tanginess to the palate. If you feel slow and sluggish, try this combo and see how each bite makes you more awake and alert.
Frequently Asked Questions about Croatian Mushroom Goulash?
What mushrooms are best for goulash?
Any type of mushroom works great in a goulash. Your best options to make this creamy mushroom goulash are porcini, portobello, oyster, and chanterelle mushrooms. However, I advise against using truffles because, instead of adding to the flavor, they overpower it. Also, parasol mushrooms are not great in stews-they shine when fried or breaded.
If you want to cook with truffles, try my recipe for the creamy Istrian pasta with truffle sauce.
How long does mushroom goulash last in the fridge?
Preferably, you’ll gobble up your bowl in the same sitting. If you have leftovers, store the mushroom goulash in the fridge for up to one day. I recommend eating it as quickly as possible to keep the mushrooms as fresh as possible.
Can you freeze mushroom goulash?
It’s best to eat mushroom goulash straight away. If you have extra mushrooms, freeze the mushrooms raw and cook with them at a later date. This way your mushroom goulash will have the best texture and flavor.
Step-by-Step Guide to Cooking Mushroom Goulash
Creamy Mushroom Goulash - Old-style Croatian Recipe
Ingredients
- 50 g dry porcini mushrooms
- 1 medium onion (chopped)
- 2-3 tbsp olive oil
- 500 g assorted mushrooms (portobello, chanterelle, black trumpet, porcini and oyster mushrooms)
- 5 medium potatoes (cubed)
- 2 cloves garlic (minced)
- salt, pepper, sweet paprika (to taste)
- 2 bay leaves
- 200 ml sour cream
- 1 bunch chives (to garnish)
Instructions
Prep the mushrooms:
- Wash dry porcini mushrooms under running water. Then soak them in hot water for 30 minutes to rehydrate. Save the water they soaked in for stock.
- Sweat the onion in oil until translucent.
- In the meantime, prepare the fresh mushrooms by brushing off any dirt with a paper towel. DO NOT wash the mushrooms. If the fresh porcini are larger than fist-sized, peel the thin outside skin. Chop up all the mushrooms, add them to the onion and cook for 10 minutes until they wilt.
Cook the goulash:
- Add the potatoes and garlic to the pot. Season with salt, pepper and sweet paprika and pour in enough water to cover the contents. Simmer the mushroom goulash for another 10 minutes.
- Drain the rehydrated porcini mushrooms and chop them into smaller bits. Add both the mushrooms and their stock into the pot. Pour in enough water to cover everything. Add bay leaves and cook the Croatian mushroom stew for 30 minutes, until the potatoes are done.
- Ladle out a few potato cubes and some liquid into a separate bowl, add sour cream and blitz with an immersion blender. Pour back and stir to combine with the rest.
- Serve the goulash garnished with freshly chopped dill or chives – both go well with mushrooms. Eat the same day and do not reheat.
Chef's Tip:
- An experienced mushroom picker taught me never to wash fresh mushrooms because that's a sure way to remove their deep earthy aromas. Mushrooms should always be only brushed or wiped with a paper towel. When it comes to chopping them, aim for uneven pieces – this also enhances their flavour.