Mushroom goulash with sugar snap peas

Ingredients for 4 servings:

• 200 g sugar snap peas
• Salt
• pepper
• 2 m.-large tomato(s)
• 50 g dried tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• 500 g mushrooms
• 3 tbsp olive oil
• 100 g cream cheese with yogurt, 13% fat
• 50 ml vegetable stock
• e.g. parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian

Trim the ends of the snow peas, thread them if necessary, and halve them depending on their size. Blanch the snow peas in boiling salted water for 2-3 minutes. Then place them in a sieve, rinse them with cold water, and drain well. Cut a cross into the tomatoes and pour boiling water over them. Remove them after 1-2 minutes and rinse them with cold water. Peel the tomatoes, halve them, and remove the stem ends. Dice the tomato halves. Dice the sun-dried tomatoes as well. Peel the onion and garlic and chop both into small cubes. Clean the mushrooms, wipe them with kitchen paper, rinse them briefly if necessary, and drain well. Halve or quarter the mushrooms depending on their size. Heat 1 tablespoon of the olive oil in a large pan. Briefly sauté the onion and garlic cubes, remove them from the pan, and set aside. Add the remaining olive oil to the remaining frying fat in the pan and heat. Add the mushrooms. Fry the mushrooms in batches over medium-high heat for 5-7 minutes, stirring occasionally, until browned. Add the snow peas and diced fresh and sun-dried tomatoes, along with the reserved diced onion and garlic, and fold in. Mix the cream cheese first with the broth and then with the goulash. Slowly heat the goulash gently over low heat, stirring continuously; do not allow to boil, and season to taste with salt and pepper. The mushroom goulash can be garnished with rinsed, dry parsley stalks, if desired. As a side dish, I recommend 250g of crusty baguette or 200g long-grain rice. It is also highly recommended with chicken breast fillets.