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mushroom goulash
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Creamy Mushroom Goulash - Old-style Croatian Recipe

This hearty dish celebrates the fruits of the forest - freshly picked porcini mushrooms - that impart earthy tones to your steaming bowl. Expect to be well nourished.
Course Main Course
Cuisine Central European, Croatian
Keyword one-pot
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 4 people
Calories 441 kcal

Ingredients 
US Customary - Metric

  • 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.
    mushroom types for a risotto
  • 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.
    porcini mushrooms

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.
    mushroom and potato goulash
  • 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.
    mushroom goulash with poricini
  • 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.
    creamy mushroom goulash
  • Serve the goulash garnished with freshly chopped dill or chives – both go well with mushrooms. Eat the same day and do not reheat.
    mushroom goulash

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.

Nutrition

Calories: 441kcal | Carbohydrates: 67g | Protein: 11g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 29mg | Sodium: 42mg | Potassium: 1983mg | Fiber: 9g | Sugar: 7g | Vitamin A: 355IU | Vitamin C: 56mg | Calcium: 115mg | Iron: 3mg