Vegetarian goulash
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.
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