Mushroom Goulash

How to prepare mushroom goulash

1. If using frozen mushrooms, start with them: put them in a wide pan over medium heat and leave until completely thawed. Strain the liquid released by the mushrooms, pressing well; set aside the mushrooms and the liquid separately. Measure the mushroom liquid and add water if needed to have 300 ml total.
2. Wipe the remaining mushrooms with a paper towel, trim the stems and cut into appropriate pieces.
3. The sauce: heat oil in a pot and add the chopped onion, thickly sliced garlic and cleaned pepper cut into not too large pieces. Saute together for 5 minutes until the onion softens a bit. Add the tomato paste and balsamic cream and saute together another minute. Remove from heat, add the paprika (if desired add some hot and smoked paprika too) and sugar and mix well. Deglaze with the mushroom liquid and season with a little salt. If you didn't use frozen mushrooms, use 300 ml water. Simmer over low heat for 25 minutes.
4. Blend the sauce in a blender then strain through a fine sieve.
5. In a wider pan, heat oil and add the fresh mushrooms (in my case the button mushrooms). Saute over high heat until they start to brown. Add the thawed mushrooms and saute together another 2-3 minutes.
7. Add the sliced garlic, herb sprigs, a little salt and black pepper and saute another minute.
8. Add the goulash sauce and simmer covered for 10 minutes.
9. Remove the herbs from the pot. Adjust the goulash for salt. Add chopped parsley. It's good with polenta or mashed potatoes.

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