Tuesday, February 10, 2015

New Recipe: Mushroom Goulash

Happy Tasty Tuesday!
I have been on a new recipe hot streak lately going through old cook books and changing things up. As I've gotten more comfortable in the kitchen, I've been better about making substitutions to ingredients to make the recipes my own. Today I'm experimenting with a vegetarian goulash that uses mushrooms in place of meat. The flavor of the meal was fantastic and it was quick and easy to make, plus it makes plenty of leftovers.


  • 1 pkg of wheat farfalle pasta
  • 2 tbsp olive oil
  • 1 small onion
  • 1 lb of cremini mushrooms, sliced
  • 1 cup frozen peas, thawed
  • 1 1/2 cup vegetable broth
  • 1/2 cup dry white wine (like chardonnay or you can use a cooking wine)
  • 1/4 cup tomato pasta
  • 2 tbsp flour
  • 1 tsp paprika
  • 3 cloves garlic, minced
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp parsley
  • 1/2 cup low fat sour cream

  • Cook pasta according to directions, set aside.
  • In a large skillet, heat oil and onion over medium/high heat for 3-5 minutes or until onion starts to soften.
  • Add sliced mushrooms to skillet and cook for an additional 4-6 minutes until mushrooms begin to brown.
  • Meanwhile, in a small bowl, combine vegetable broth, wine, tomato paste and flour and whisk together until completely combined.
  • Add paprika and minced garlic to skillet, cook for 1-2 minutes and then add whisked mixture. Reduce heat to medium and cook for 3-5 minutes until mixture thickens a bit.
  • Add parsley, peas and sour cream to skillet until fully mixed. Cook for about 5-8 minutes, then add cooked pasta and stir till completely combined.
  • Serve and Enjoy!



  1. I've been on a pasta kick lately and this sounds great!


  2. Oo this looks so delicious!! I love pasta and anything added to it!


  3. YUM! I think I'm going to (attempt to) make this tomorrow for dinner!

    Diary of a Debutante


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