I was browsing the latest edition of Food & Wine when this recipe for Wild Mushroom Goulash caught my eye. Here, I said to myself, is a dish that will empty a significant portion of the vegetable crisper. Here is a dish made for our CSA share. A couple of onions, all of our wax peppers and zucchini (!), 28 oz. of freshly peeled tomatoes, and a few potatoes went into the mix. We had a pint of baby bella mushrooms that we used instead of the three pounds of wild and cremini mushrooms the recipe calls for. Also, we didn’t have hot Hungarian paprika, so I used a mixture of smoked paprika and cayenne instead. This hearty stew was a breeze to make and quite filling.
Tagsal pastor ant eggs ants asparagus bbq beerXML caramelized onion ceviche chicken mole chives cochinita pibil coconut crab cakes eggs El Fogon family recipe fennel grasshoppers green onion Heartland Farms hops IPA Iron Brewer lamb lemongrass maguey worms Maibock Neterer Bros. Bakery orange Playa del Carmen Porter potato quiche rhubarb russet potato shepherd's pie shiitake mushrooms smoothie spinach Stout strawberry Thai basil tomatoes vodka zucchini