Wild Mushroom Goulash

Serving Size: 8
Total Time:

This vegetarian goulash appears in Sarah Copeland's forthcoming book, Feast. It contains a lot of paprika, as Hungarians love its warm, heady flavor. For the best results, be sure to open a fresh container. 


  • 0.25 cup extra virgin olive oil
  • 2 Tbsp fresh bread crumbs
  • 2 bay leaves
  • 6 cup vegetable broth
  • 1 Pound zucchini, cut into 1-inch pieces
  • 2 Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 1 28-ounce can diced tomatoes
  • 1 Tbsp hot Hungarian paprika
  • 0.25 cup sweet Hungarian paprika
  • 1 tsp caraway seeds
  • 4 garlic cloves, smashed
  • freshly ground pepper
  • salt
  • 1.5 Pound cremini or white button mushrooms, quartered
  • 1.5 Pound wild mushrooms, cut into 1-inch pieces
  • 1.5 Pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped
  • 2 cup medium onions, coarsely chopped
  • Sour cream and chopped parsley, for serving


  1. In a large enameled cast-iron casserole, heat the oil. Add the onions and peppers and cook over moderate heat, stirring, until softened, about 6 minutes. Add all of the mushrooms, season with salt and pepper and cook until browned, about 10 minutes.
  2. Using the side of a chef's knife, mash the garlic to a paste with the caraway seeds and a generous pinch of salt; scrape into the casserole. Stir in both paprikas, the tomatoes, potatoes and zucchini. Add the broth and bay leaves, season with salt and pepper and bring to a boil. Cover and cook over low heat, until the stew is richly flavored, about 1 hour.
  3. Stir the bread crumbs into the stew and cook until slightly thickened, about 10 minutes; serve with sour cream and parsley.

Recipe Credit: Sarah Copeland
Image Credit: Anders Schonnemann

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