Ingredients

600 g mushrooms (button mushrooms, oyster mushrooms, edible bolete)

10 g dried edible bolete (or other dried mushrooms), chopped

3 tablespoons vegetable oil

40 g bacon, chopped finely

1 onion, chopped

2 carrots, sliced

celery leaf

parsley

pepper

salt

bay leaf

marjoram

thyme

3 garlic cloves

100 ml sour cream

1 teaspoon corn flour

wine vinegar

200 g potato

1 tablespoon Vegeta Gourmet Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 45 min

• 1 Clean the mushrooms, and cut into larger pieces.
• 2 In heated oil fry bacon and onion, and add the carrot.
• 3 Add the prepared strained mushrooms and dried edible bolete.
• 4 Fry all together well and sprinkle with Vegeta Gourmet Stock Powder. Through cooking, keep adding small amounts of hot water.
• 5 When the mushrooms have softened a little, add the bay leaf, celery stick, marjoram, salt and continue cooking.
• 6 Just prior to finishing the goulash add some pepper.
• 7 Mix corn flour in some water, and add to the goulash. Then add sour cream, garlic and parsley, and finish off with a pinch of vinegar.
• 8 While preparing this dish, separately cook the potato, mash it and mix in with the goulash.