Blue Oyster Goulash


8 Servings




  •    2 tablespoons olive oil

  •     ½ onion, thinly sliced

  •     1 red pepper, chopped

  •     2 pounds blue oyster mushrooms

  •     14 ounces diced tomatoes

  •     8 ounces mushrooms torn or cut into large pieces

  •     2 cups vegetable broth

  •     1 teaspoon garlic powder

  •     1 ½ tablespoons paprika

  •     5 to 6 sprigs of fresh thyme

  •     salt to taste




  1. In a large skillet, heat 1 tablespoon of olive oil. Add the onion and sauté until the onions start to soften, for about 4 minutes. Add the red pepper and cook until the pepper and onion start to caramelize for about 3 to 5 minutes. Transfer to a plate and set aside.

  2. In the same skillet, heat one tablespoon of olive oil. Add the mushrooms and cook stirring occasionally, until the water that was released by mushrooms starts to evaporate.

  3. Season the mushrooms with salt and garlic powder and continue cooking until the mushrooms are soft, reduced in volume, and the mushroom liquid has almost evaporated, for about 5 to 7 more minutes.

  4. Add the diced tomatoes, vegetable stock, paprika, and thyme. Stir well. Bring to a boil, cover, reduce the heat and let it simmer for about 20 minutes.

George Zheng