Feasting With FARE: Austrian Mushroom Goulash with Potato Dumplings
Leslie Durso teams up with Rashad Jennings for a delicious goulash recipe free from the Top-9 food allergens.
- 1 onion, thinly sliced
- 2 Tbsp. olive oil, divided
- 1 Tbsp. soy free, dairy free butter
- portobello mushrooms, cut into chunks
- 1/4 tsp. dried marjoram
- 1/4 tsp. caraway seeds
- 1 Tbsp. tomato paste
- 2 Tbsp. smoked paprika
- pinch of cayenne pepper
- 2 bay leaves
- 1 cup water
- 3 large golden potatoes
- 1-2 Tbsp. soy free, dairy free butter
- 2-3 Tbsp. non-dairy milk
- 1/4 cup wheat free flour
- 2 Tbsp. nutritional yeast
- 1 Tbsp. fresh chopped parsley
- 1/2 tsp. sea salt
- Fresh chives for garnish
- In a large pan, add the olive oil, butter and onions on medium. Heat until the onions start to sizzle and reduce down to low and let caramelize for 30-60 minutes, stirring occasionally. You want the onions to develop a rich brown color.
- In a separate pan, sauté the mushrooms in a TBSP of olive oil until just soft. About 6 minutes. Add in the spices, caramelized onions, and 1/2-1 cup of water. Let softly simmer for 10 minutes.
- Peel and dice the potatoes and boil until fork tender.
- Drain and place in a large mixing bowl.
- Add in the rest of the ingredients and smash with a potato masher.
- Preheat your oven to 375 degrees.
- Using an ice cream scoop or large spoon, place dollops of potato mixture over the goulash. Place the whole pan in the oven and bake for 20 minutes until the dumplings are golden. Remove from the oven and garnish with fresh chopped chives.
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