Mushroom goulash

Ingredients for 4 servings:

• 800 g mushrooms (e.g. button mushrooms, oyster mushrooms, etc.)
• 3 garlic cloves
• 3 tbsp olive oil
• 1 tbsp butter, vegan substitute if desired
• ½ tsp salt
• 200 g shallot(s) or pearl onions
• 300 g carrot(s)
• 1 stalk(s) celery
• 2 tbsp tomato paste
• 200 ml red wine, dry
• 200 ml vegetable stock
• 4 sprigs of thyme
• 2 bay leaves
• 1 tbsp maple syrup, alternatively 1 tbsp honey or 1 bar of dark chocolate
• ½ bunch parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

vegetarian or vegan, Christmassy

Cut the mushrooms into bite-sized pieces. Finely chop the garlic. Add 1 tablespoon of olive oil and butter to a hot pan. Roast the mushrooms over high heat, stirring frequently, for 5 minutes. Then add the garlic, season with salt, and simmer for another 3 minutes. Remove the mushrooms from the pan and set aside. Halve the shallots or leave them whole. Cut the carrots into bite-sized pieces and the celery into thin slices. Add the remaining olive oil to a hot pan. Roast the onions over high heat for 3 minutes, stirring frequently. Add the carrots, celery, and tomato paste, and sauté for another 5 minutes. Return the mushrooms to the pan, deglaze with red wine and vegetable stock, and stir to loosen the sediment. Tie the thyme sprigs and bay leaves together to make a bouquet garni and add to the mushroom goulash. Season with maple syrup and salt, then simmer with the lid on over low to medium heat for 30-40 minutes, stirring occasionally. Serve the mushroom goulash topped with freshly chopped parsley.