If you know me, you know I looooove mushrooms. I tear out almost every recipe that calls for mushrooms. This recipe requires 1 pound of mushrooms so I knew I'd love it. I got this recipe from Everyday with Rachel Ray. Next time, I'd use a tad less Worcestershire sauce. You could also use wide egg noodles instead of Pierogi, and add a little sour cream for a vegetarian mushroom Stroganoff!
Mushroom Goulash with Pierogi
2 tablespoons extra-virgin olive oil (EVOO)
1 pound cremini mushrooms, chopped
1 onion, chopped
1 red bell pepper, chopped
4 cloves garlic, finely chopped
2 tablespoons smoked sweet paprika (about 2 palmfuls)
2 tablespoons finely chopped fresh marjoram
1 1/2 teaspoons ground coriander
Salt and pepper
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
A few dashes hot pepper sauce
2 cups vegetable stock
1 pound frozen potato pierogi
2 tablespoons butter
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh dill
Sour cream, for serving
In a large skillet, heat the EVOO over medium-high heat. Add the mushrooms and cook until softened, 8 to 10 minutes; transfer to a bowl. Add the onion, bell pepper, garlic, paprika, marjoram and coriander to the pan; season with salt and pepper.
Cook until the vegetables are softened, 5 minutes. Stir in the cooked mushrooms, the Worcestershire sauce, tomato paste and hot sauce for 1 minute. Add the vegetable stock and cook until thickened, about 5 minutes.
Bring a large pot of water to a boil, salt it, add the pierogi and boil until they float, 7 to 8 minutes. Drain.
Heat another large skillet over medium heat. Add the butter to melt, then add the pierogi and cook until lightly browned. Stir in the chives and dill; season with salt and pepper.
Serve the goulash and pierogi in shallow bowls with a dollop of sour cream.