Mushroom Goulash

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.

 

 

Mushroom Goulash

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)

Parsley

Salt and Pepper to taste

Directions:

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