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Shroom Goulash with White Rice

Are you a mycophagist? A big fan of fungi? Did you celebrate National Mushroom Day (October 15th, if you missed it)? Let’s honor the humble, often-forgotten mushroom with this belly-warming, vegetarian goulash.

Just under 15 minutes
2 Hot-tips
Don’t forget about fungi! All too often mushrooms don’t get to be the star of a dish, all that is about to change with this Shroom Goulash. Traditional Hungarian Goulash is made with meat. In fact, the word Goulash is derived from the word for cattlemen in Hungarian, the individuals who pioneered this great dish. But we’re giving meat the night off and calling upon the mushrooms to play the lead. Whether you are vegetarian, a mushroom enthusiast, or just a hit great mushroom sale at the market, you will not miss the meat in this indulgent, belly-warming dish.


a variety of chanterelles, buttons, enokis, creminis...etc.
white rice
2 mugs full quick cook (parboiled)
2 cloves
tomato paste
3 tbsp
smoked paprika
1 ½ tbsp
1 tbsp
fresh parsley
a palmful


3 tbsp
heavy cream
1 1/2 cups

totally optional


Start the rice
Grab your extra large pan and place it over high heat. Then grab your medium pot and place it over high heat. Add two mugs full of hot water to the pot, along with two mugs full of brown rice, and a pinch of salt. Bring it to a boil, then turn down to medium and cover.
Chop chop
Rough chop your mushrooms, keep it rustic. Add mushrooms to the extra large pan, we are leaving the pan dry for now.
Make the garlic paste
Bust open your garlic with the side of your knife and peel. Salt the garlic and work together, chopping the garlic, using the abrasiveness of the salt to break down the garlic.
Perfect the sauce
Add your butter to the mushrooms. Then add garlic and tomato paste and stir. Now add your smoked paprika, allowing it to toast in the pan. Next add mustard and heavy cream and season with salt. Rough chop your parsley and set aside.
Plate it
It’s time to plate! Make a base with a pile of rice and top with heaping spoonfuls of the goulash with plenty of gravy. Garnish with a sprinkling of chopped parsley.
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