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Hungarian Mushroom Goulash with Paprika Scones

Goulash is a traditional Hungarian stew and the star of the dish is paprika! Paprika is made from a sweet large red pepper that is dried and ground into a rich red powder. Hungarian paprika is on the sweet side and mildly hot. Here is our take on the popular Hungarian stew featuring tasty, seasonal mushrooms.

Hungarian Style Mushroom Goulash

Dietary: Vegan, Gluten free | Serves 4

Prep time: 15 minutes | Cook time: 40 minutes


  • 10g dried porcini mushrooms
  • 250ml hot water
  • 2 tbsp olive oil
  • 8 small shallots, peeled and cut in half
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 250g large field mushrooms, thickly sliced
  • 200g chestnut mushrooms, halved
  • 4 garlic cloves, sliced
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp sweet paprika
  • ¼ tsp freshly ground black pepper
  • 1 tsp tomato puree
  • 250g potatoes, peeled and diced
  • 250g tomatoes, diced
  • 250ml lightly flavoured beer
  • 3 tbsp fresh parsley, chopped
  • Pinch of salt


  1. Cover the dried mushrooms with hot water and leave to soak for 30 minutes while you prepare the vegetables and get the stew going.
  2. In a large heavy based saucepan, heat the olive oil and fry the shallots for 10 minutes until soft.
  3. Add the peppers, mushrooms, garlic and thyme all together and fry for another for 10 minutes until soft.
  4. Add the paprika, black pepper and tomato puree. Fry for a minute until fragrant.
  5. Add the potatoes, tomatoes, beer, rehydrated dried mushrooms with their soaking water.
  6. Bring to the boil, simmer for 20 minutes until the potatoes are cooked.
  7. Add the chopped parsley and salt to taste.

Delicious food photography by Rob Wicks of Eat Pictures.

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