Mixed Mushroom Goulash with Dumplings
Servings: 4
Total Time: 40 minutes
Ingredients
THE DUMPLINGS:
2 cups all-purpose flour
1 TBSP baking powder
2 TBSP unsalted butter, melted
3/4 cup whole milk
1 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
pinch of nutmeg
THE GOULASH:
8 ounces white button mushrooms
8 ounces cremini mushrooms
8 ounces portobello mushrooms
2 TBSP unsalted butter
1 large yellow onion, diced
2 garlic cloves, peeled and minced
1/2 tsp dried thyme
2 tsp paprika
1 tsp dried parsley
salt & pepper
1/2 cup dry white wine
1 cup heavy cream
pinch of nutmeg
Directions
THE DUMPLINGS:
1. Bring a large pot of water to a boil.
2. In a large mixing bowl combine all the dumpling ingredients until well combined. Drop heaping tablespoon size mounds of the dumpling mix into the boiling water. Cover the pot and simmer over medium-low heat until dumplings are cooked, about 10 minutes.
3. Using a slotted spoon transfer the dumplings to a large serving bowl and set aside.
THE GOULASH:
1. Clean all the mushrooms and slice them into equal size pieces. Melt the butter in a dutch oven over medium heat. Add the mushrooms and onions and cook, stirring occasionally until mushrooms are browned, about 10 minutes.
2. Stir in the garlic, thyme, paprika, parsley, 1/2 tsp salt, and 1/4 tsp pepper and cook until garlic is fragrant, about 10 seconds. Pour in the wine and cook until wine has evaporated, about 4 minutes.
3. Stir in the heavy cream and nutmeg and cook while stirring until thickened, about 5 more minutes. Season with salt & pepper to taste.
4. Pour the goulash into the serving bowl with the dumplings and serve.
1. Bring a large pot of water to a boil.
2. In a large mixing bowl combine all the dumpling ingredients until well combined. Drop heaping tablespoon size mounds of the dumpling mix into the boiling water. Cover the pot and simmer over medium-low heat until dumplings are cooked, about 10 minutes.
3. Using a slotted spoon transfer the dumplings to a large serving bowl and set aside.
THE GOULASH:
1. Clean all the mushrooms and slice them into equal size pieces. Melt the butter in a dutch oven over medium heat. Add the mushrooms and onions and cook, stirring occasionally until mushrooms are browned, about 10 minutes.
2. Stir in the garlic, thyme, paprika, parsley, 1/2 tsp salt, and 1/4 tsp pepper and cook until garlic is fragrant, about 10 seconds. Pour in the wine and cook until wine has evaporated, about 4 minutes.
3. Stir in the heavy cream and nutmeg and cook while stirring until thickened, about 5 more minutes. Season with salt & pepper to taste.
4. Pour the goulash into the serving bowl with the dumplings and serve.
