Mushroom Goulash is a dish that I frequently prepare for my vegetarian friends and I win them over each and every time. Sometimes it can be a challenge to cook a vegetarian meal, but if you familiarize yourself with a few substitutes, it can be a cinch! For example, did you know that mushrooms are the other meat? Well, not nutritionally, but in as far as satisfying a vegetarian’s, or a carnivore’s hunger that’s on a diet, mushrooms are a great substitute.
You will need:
1 12 oz. package of Heartland Gluten Free Fusilli
2 8 oz. packages of fresh cremini mushrooms, sliced
2 medium-sized onions, sliced
3 banana peppers, cut into ½ inch rings
3 tomatoes, chopped
¼ cup of water
3 cloves of garlic, minced
2 tbsp. extra virgin olive oil (EVOO)
Salt and Pepper to taste
Prepare the pasta according to the instructions on the package.
In the meantime begin by pouring the EVOO in a frying pan and add the onions and a pinch of salt; sauté for a minute, then add the peppers and tomatoes, plus ¼ cup of water; set the heat on medium-low and allow for the mixture to soften.
Stir in the mushrooms, garlic, salt, and pepper; cook it for another 10 to 15 minutes.
Pour the mushroom mixture over the Fusilli, sprinkle it with parsley, grab a fork, and enjoy! After you have finished licking the plate, please leave a comment and let me know if you loved it
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