Mushroom Goulash

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After a visit to the hospital many years ago I became a vegetarian do to some serious stomach issues. Years went by and a return to eating meat. This Mushroom Goulash is a great dinner for vegetarians.

Mushroom Goulash

Why Vegetarian:

I can admit I love bacon but I am not an eat meat everyday person. However, my husband is. Over a week ago, my husband decided to go vegetarian with me; well pescatarian. He loves fish and I thought that maybe if he can do this he will eat healthier over all. So, I made this mushroom goulash.

Mushroom Goulash

He is a potato is a vegetable type of guy. To my surprise he has done very well and has found he likes other things not just meat and potatoes. I decided to try this mushroom goulash to see how he would like it. I loved it and he wasn’t so sure.

Mushroom Goulash

The Ingredients:

Probably because he is so used to the beef version. Next time I will do a mushroom and pepper goulash we will have to see how that one goes over. I think the only thing to add extra flavor to this would be a little rosemary or some marjoram.

Mushroom Goulash

Carrots would be great for extra texture in the dish and of course plenty of onion because it’s not goulash if it doesn’t have onion. There is so many goulashes around the world. Another goulash is this Czech Goulash.

Mushroom Goulash

What I love about this Mushroom Goulash is how it’s made in a dutch oven. I have the largest one and I am honestly thinking about getting a smaller one for easy lifting. The dutch oven is also nice for roasts.

Mushroom Goulash

Mushroom Goulash

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 1 tablespoon olive oil
  • 1 white onion; diced
  • whole package of ¬†white mushrooms; sliced
  • 2 teaspoons salt
  • 3 to four tablespoons paprika
  • 1 tablespoon minced garlic (optional)
  • 1 - 2 tablespoons cornstarch (depends on thickness)
  • 2 cups vegetable broth
  • 1 package egg noodles
  • 1 teaspoon marjoram or rosemary for extra flavor (optional)


  1. Cook egg noodles as directed on the package.
  2. In a large pot, add olive oil, onions, and mushrooms. Saute until tender. Add in garlic and paprika. Stir well.
  3. Add in cornstarch and stir well. Pour in vegetable broth. Stir. add marjoram or rosemary if you would like. Cook until sauce thickens.
  4. Serve over noodles.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 1399mgCarbohydrates: 22gFiber: 4gSugar: 3gProtein: 4g

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Vegetarian goulash made with mushrooms

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One Comment

  1. Your recipe is very similar to my veal goulash (no more meat). In my recipe I use ground caraway seeds, garlic and marjoram and served over spaetzle. I’m really super charged about trying your recipe since my vegetarian conversion and will get back to you