Mushroom goulash with potatoes

Mushroom goulash with potatoes

5 from 3 votes
Recipe by Tara Weaver Course: MainCuisine: InternationalDifficulty: Medium


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A tasty and popular autumn dish – mushroom goulash with potatoes, which is also suitable at other times of the year if frozen mushrooms are used.

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  • 20 oz 20 assorted mushrooms

  • 7 oz 7 onions

  • 3 medium 3 red, green or yellow peppers

  • 3 cloves 3 garlic

  • 10 oz 10 potatoes

  • 1 bunch 1 fresh parsley

  • 1 whole 1 bay leaf

  • 1/3 tsp 1/3 salt (or to taste)


  • Fry the onion and diced peppers in water.
  • Add the garlic and, after a minute or two add also the mushrooms.
  • Sauté the mushrooms over a low heat until they release their water.
  • Add the bay leave and the potatoes, cut into small cubes, and cover with about 500 ml of water, or enough to cover the mushrooms and potatoes.
  • Cover the pot and simmer for approx. 30 min. or until the potatoes are cooked. Stir occasionally and add more water if necessary, but not too much.
  • When the potatoes are cooked, add salt and pepper if desired.
  • Remove from the heat, add the chopped parsley.

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Tara Weaver
Tara Weaver

I’m Tara, and I’m not just a wife and mom who loves her family and pets. I’m an aspiring chef who’s passionate about food, crystals and sharing my experiences with everyone!