Yes, you read that correctly. Mushroom goulash. If you hate mushrooms, don’t even bother reading any further (unless you are my sister… then you are MORALLY OBLIGATED to continue).
I found this recipe in a book of wonder and joy called “Slow Cooker Favorites Made Healthy.” It called for portobello, but I used whatever those regular mushrooms are. “Button” mushrooms, maybe? It fed the two of us for 2-3 meals, if I remember correctly.
I used smoky paprika, but next time I’ll probably use regular paprika. I am addicted to smoky paprika, but I think it was a little too smoky for this dish.
- 16 ounces fresh mushrooms, sliced
- 1 Tbs dry minced onion
- 3 cloves garlic, minced
- 1 14-oz can vegetable broth (I have the sneaking suspicion that I probably used low-sodium chicken broth, but it tasted fine)
- 1 14 1/2-oz can of no-salt-added diced tomatoes (do not drain!)
- 1 6-oz can of no-salt-added tomato paste
- 2 Tbs paprika
- 1 tsp. dried crushed oregano
- 1 tsp. caraway seeds
- 1/4 tsp. salt
- 1/4 tsp. ground pepper
- 1/2 cup sour cream (I used light)
- 8 ounces dried egg noodles (cook and drain these when you’re ready to eat)
I actually put this in the crock pot one night, and packed it up the next morning to take to work for lunch. I wouldn’t recommend doing that, though, because it required too many separate dishes…
- Combine the mushrooms, onion and garlic in the crock pot. Stir in the broth, undrained tomatoes, tomato paste, paprika, oregano, caraway seeds, salt and pepper (basically everything except the sour cream and noodles).
- Cover and cook on the “low” setting for 8-9 hours (or on “high” for 4-4 1/2 hours, according to the recipe).
- Stir the sour cream into the mushroom mixture before serving over noodles.
I didn’t stop to take pictures of the finished product that morning before work. BUT, the above photo shows you how beautiful it is before stirring and cooking.