Mushroom Goulash

Mushroom Goulash

From Martin Walsh

Ingredients (serves 4) 

2x300g packs of mushrooms roughly chopped

1 large red pepper sliced

2 small leeks chopped

1 large red onion chopped

3 fat cloves of garlic crushed

2 heaped tsp of fennel seeds (or carraway)

Good pinch if chilli seeds

2 tbsp of smoky paprika

2 tsp of dried oregano

1 can of chopped tomatoes

Good shake of Worcester Sauce

Tomato ketchup

 1 heaped tsp of veg stock powder

2 large tbsp of low fat creme fraiche

s&p

Method

Soften the fennel seeds, onion, garlic, leeks and onion in a little olive oil and a tsp of butter. Add in the sliced pepper and roughly chopped mushrooms. Put the lid on and let it all sweat for five minutes. Then add all the other ingredients except the tomatoes and creme fraiche. Stir well and add a tbsp of flour and stir again. 

Then add the tomatoes. Bring to a simmer and place in a very low oven for 90 minutes. Add the creme fraiche and pop back into the oven for another 30 mins.

👀 Goes well with kale or cabbage and a grain like bulgar wheat. Coconut yoghurt could go in place of creme fraiche.