Pumpkin Goulash with Chickpeas and Oyster Mushrooms
This flavorful vegetarian goulash, featuring the seasonal flavor of pumpkin, is just what you need to warm up this season.
A traditional Hungarian Goulash is prepared with tender beef and onions, then spiced with paprika. Our version welcomes the flavors of fall by highlighting pumpkin alongside oyster mushrooms and chickpeas, to create a vegetarian meal that will satisfy your hunger and your desire for a bit of comfort food.
After champignons, mild oyster mushrooms are the most popular kind of mushrooms. The shape is similar an oyster, which is probably what gave it its name. Mushroom pickers will find this mushroom occurring naturally on tree trunks, where it grows in dense clusters. Chickpeas, originally from Asia, belong to the legume family and have long been an integral part of oriental cuisine. They are not only very versatile, but also very healthy.
Peel pumpkin and cut it into ½" cubes. Peel and finely chop onion and garlic. Remove oregano from stems and set aside a few leaves for garnish.
Heat 3 tbsp. oil in a pan and fry pumpkin, onion and garlic at medium heat for 5 minutes. Stir occasionally.
Deglaze pan with ½ cup of red wine and 1½ cups of water, add oregano, paprika powder and tomato paste and bring to a boil. Season with 1 tsp. salt and with pepper to taste. Simmer for 15 minutes at a low temperature.
Meanwhile, drain chickpeas using a sieve. Wash and roughly chop oyster mushrooms.
Add chickpeas and oyster mushrooms and simmer for another 4 minutes.
Ladle pumpkin goulash, chickpeas, and oyster mushrooms into a deep plate and garnish with remaining oregano.
- 1 lb. butternut squash
- 6 oz. oyster mushrooms
- 1 onion
- 1 clove of garlic
- 1 bunch of oregano
- 2 cups chickpeas
- 1/3 cup tomato purée
- 1 tsp. spicy paprika powder
- 1½ cups of water
- ½ cup red wine
- 3 tbsp. olive oil