Yes, I know it isn’t Monday ~ I’m not that far gone.  However, I just received this amazing recipe from amazing vegan Chef, Jason Wyrick of The Vegan Culinary Experience.  Take a minute to visit his site and subscribe to his newsletter.  And um, how could you possibly go wrong when Mushrooms and Goulash are the title of a dish….YIPEEE!!! 

 

 

 

 

Ingredients

  • 1 yellow onion, sliced
  • 1 clove of garlic, minced
  • 2 small Yukon gold potatoes, diced
  • 1 tsp. of olive oil
  • 1 ½ tbsp. of Hungarian sweet paprika
  • ¼ tsp. of ground black pepper
  • ½ tsp. of caraway seeds
  • 1/3 tsp. of salt
  • 1 pound of cremini mushrooms, whole
  • 1 cup of water
  • 1 cup of cooked small noodles

Instructions

Slice the onion into thin strips.

Mince the garlic.

Chop the potatoes and set them aside.

Over a medium heat, sauté the onion until it is lightly browned.

Add the garlic and sauté 1 more minute.

Add the mushrooms, paprika, pepper, caraway seeds, and salt and immediately remove the pot from

the heat.

Stir this for about 1 minute.

Add the water and potatoes and return the pot to the heat.

Simmer this until the potato softens (about 8 minutes).

Cook the noodles while the soup cooks.

Serve over noodles.