Mushroom Noodle Goulash Recipe

Name: Mushroom Noodle Goulash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried porcini mushrooms; 1/4 cup sherry wine or 1/4 cup mirin; 2 tablespoons canola oil; 1 onion, chopped; 2 garlic cloves, minced or pressed; 1 tablespoon paprika; 1 large carrot, chopped; 1 red bell pepper, seeded and chopped; 1 tablespoon soy sauce; 12 ounces mushrooms, coarsely chopped; 1 large portabella mushroom, cut into large chunks; 3 cups crushed tomatoes, with their liquid; 4 cups water; 2 tablespoons fresh dill, chopped; 2 dashes hot pepper sauce; 6 ounces egg noodles, fine; salt and pepper; sour cream (optional) or plain yogurt (optional)

Servings: persons

1/2 ounce dried porcini mushrooms
1/4 cup sherry wine or 1/4 cup mirin
2 tablespoons canola oil
1 onion, chopped
2 garlic cloves, minced or pressed
1 tablespoon paprika
1 large carrot, chopped
1 red bell pepper, seeded and chopped
1 tablespoon soy sauce
12 ounces mushrooms, coarsely chopped
1 large portabella mushroom, cut into large chunks
3 cups crushed tomatoes, with their liquid
4 cups water
2 tablespoons fresh dill, chopped
2 dashes hot pepper sauce
6 ounces egg noodles, fine
salt and pepper
sour cream (optional) or plain yogurt (optional)

1
In a small bowl, cover the dried porcini with 1/2 cup boiling water and the sherry. Set aside to soak for 25 minutes.
2
Meanwhile, in a nonreactive soup pot, warm the oil and saute the onions and garlic for 3 or 4 minutes over medium heat. Sprinkle with parprika and continue to cook until onions soften, about 5 minutes. Add the carrots, cover, and cook for a few minutes. Stir in the bell peppers and soy sauce, saute for 3 more minutes.
3
Add the mushrooms and portabellas. Remove the porcini from the soaking liquid, slice thinly, and add to the vegetables. Strain the soaking liquid and add to pot. Saute until the mushrooms have wilted. Add the tomatoes and water, stir well, and bring to a low boil. Cover,, reduce the heat, and simmer for 20 minutes. Remove from the heat and stir in the dill and hot pepper sauce.
4
When the soup has almost finished simmering, bring a large pot of salted water to a boil. Cook the egg noodles for about 3 minutes, drain, and add to soup. Add salt and pepper to taste. If desired, garnish with sour cream or yogurt, and a dusting of paprika.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 ounce dried porcini mushrooms, 1/4 cup sherry wine or 1/4 cup mirin, 2 tablespoons canola oil, 1 onion, chopped, and more.

Yes, Mushroom Noodle Goulash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Noodle Goulash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions