Mushroom Goulash with Soft Polenta

Set at Pension Linden

20 minutes · Serves 4

a generous meat-free winter supper

Ingredients

• For the mushroom goulash:
• 800g chestnut mushrooms, cleaned and halved or quartered
• 300g onions, peeled and thinly sliced
• 150g red pepper, deseeded and cut into small strips
• 3 tbsp olive oil, divided
• 3 garlic cloves, finely chopped
• 30g tomato purée
• 2 tbsp sweet paprika
• ½ tsp caraway seeds, lightly crushed
• 10g plain flour
• 500ml vegetable stock, preferably reduced salt
• 1 bay leaf
• 1 tsp red wine vinegar
• ½ tsp fine salt, divided, plus more if needed
• ¼ tsp black pepper
• For the soft polenta:
• 180g quick-cook polenta (about 5-8 minutes of cooking)
• 800ml water
• 200ml whole milk
• ½ tsp fine salt
• 25g butter
• 40g finely grated vegetarian hard cheese
• up to 150ml extra hot water, as needed to loosen

Method

1. Heat 2 tbsp of the oil in a wide pan over a medium-high heat. Cook the mushrooms in three batches, allowing about 4 minutes per batch and dividing the remaining oil between them. Let each batch sit briefly before turning so it colours. Transfer to a bowl, keeping any juices.
2. Reduce the heat to medium. Add the remaining tablespoon of oil, the onions, pepper and ¼ tsp of the salt. Cook for 8-10 minutes, stirring, until softened. Add the garlic and cook for 1 minute.
3. Stir in the tomato purée for 1 minute. Lower the heat, add the paprika, caraway and flour, and stir for 30 seconds. Immediately pour in the stock gradually, stirring to remove any flour lumps - paprika can taste bitter if scorched.
4. Return the mushrooms and their juices to the pan. Add the bay leaf, remaining ¼ tsp salt and black pepper. Simmer uncovered for 15 minutes, stirring occasionally, until the sauce lightly coats a spoon. Add a splash of water if it becomes too thick. Remove the bay leaf, stir in the vinegar and taste for seasoning.
5. During the final 10 minutes of simmering, bring the 800ml water, milk and salt to a gentle boil in a saucepan. Lower the heat and pour in the polenta in a thin stream, whisking constantly. Cook gently for the time on the packet, usually 5-8 minutes, stirring frequently, until smooth with no hard grains.
6. Take the polenta off the heat and stir in the butter and cheese. Add extra hot water a little at a time until it falls softly from the spoon. Divide immediately between four bowls and spoon the mushroom goulash over it.

Essy note: Use lactose-free milk and butter, and a labelled lactose-free vegetarian hard cheese, for a lactose-free version. To make the dish dairy-free, replace the milk with 200ml water, the butter with 1 tbsp olive oil and omit the cheese; season the polenta again at the end. The stew contains wheat flour.

Questions from the Kitchen

Written by Esther

Esther is a photographer and storyteller, and the founder of Essy's Essentials - a seasonal home for stories, rituals, recipes and everyday luxuries.

Published 19 September 2026

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