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Vegan Mushroom Gulas in Roasted Pepper Sauce – A Hearty, Flavorful Plant-Based Stew

By Delicious Recipes!Posted on
Vegan Mushroom Gulas in Roasted Pepper Sauce – A Hearty, Flavorful Plant-Based Stew

Vegan Mushroom Gulas in Roasted Pepper Sauce – A Hearty, Flavorful Plant-Based Stew

Discover a delicious vegan twist on traditional gulas with this savory mushroom stew simmered in a rich roasted red pepper sauce. Combining a mix of fresh and frozen mushrooms with aromatic herbs and a smoky paprika-infused sauce, this dish is perfect for a comforting, meat-free meal. Serve it alongside creamy polenta or mashed potatoes for a fulfilling experience.

🕒 Prep Time: 15 minutes

🍳 Cook Time: 40 minutes
🍽️ Servings: 2

Ingredients

Mushrooms:

  • 600 g mixed mushrooms (e.g., 200 g fresh champignon, 200 g frozen porcini, 200 g frozen honey mushrooms)
  • 1 garlic clove
  • 1 small sprig rosemary
  • 1 small sprig thyme
  • 5 sprigs fresh parsley
  • 1 tbsp oil
  • Salt and freshly ground black pepper to taste

Gulas Sauce:

  • 1 red bell pepper (about 150 g), roasted or raw
  • 1/2 small onion (approx. 15 g), chopped
  • 1 garlic clove
  • 1 tsp sweet paprika powder
  • 1 tsp tomato paste
  • 1 tsp balsamic vinegar cream
  • Pinch of sugar
  • 1 tbsp oil
  • Salt to taste

Instructions

1. Prepare Mushrooms

  • If using frozen mushrooms, place them in a large skillet over medium heat and thaw completely.
  • Drain any released liquid by pressing the mushrooms gently; reserve the liquid. Measure the liquid and add water as needed to reach 300 ml total.
  • Clean fresh mushrooms by wiping with a paper towel, trim stems, and cut into bite-sized pieces.

2. Make the Gulas Sauce

  • Heat oil in a saucepan and sauté chopped onion, sliced garlic, and diced red pepper for about 5 minutes until onions soften.
  • Stir in tomato paste and balsamic cream vinegar; sauté for 1 more minute.
  • Remove from heat and stir in sweet paprika (add hot and smoked paprika optionally) and sugar.
  • Pour in reserved mushroom liquid (or 300 ml water if not using frozen mushrooms) and season with a pinch of salt.
  • Simmer gently over low heat for 25 minutes.
  • Blend the sauce until smooth, then strain through a fine sieve for a silky texture.

3. Cook Mushrooms

  • Heat oil in a wide pot and sauté fresh mushrooms over high heat until they start to brown.
  • Add thawed mushrooms and sauté together for 2-3 minutes.
  • Add sliced garlic, herbs (rosemary, thyme, parsley stems), salt, and pepper; cook for 1 more minute.

4. Combine and Simmer

  • Pour the prepared gulas sauce over the mushrooms and simmer covered for 10 minutes.
  • Remove herb sprigs, adjust salt to taste, and stir in chopped parsley leaves.

Serving Suggestions

  • Serve hot with creamy polenta (mamaliga) or mashed potatoes for a hearty, comforting meal.

💡 Tips

  • Use a combination of fresh and frozen mushrooms for depth of flavor and texture.
  • Roasting the red pepper before use adds a smoky sweetness, enhancing the sauce.
  • Adjust paprika types to customize spiciness and smokiness.
  • Straining the sauce creates a smooth, velvety finish perfect for this stew.

🎉 Perfect For

  • Vegan and vegetarian meals
  • Comfort food during chilly days
  • Flavorful, healthy dinner options

📝 Final Thoughts

This vegan mushroom gulas transforms humble ingredients into a rich, aromatic stew full of smoky paprika and herbaceous notes. The creamy, pepper-infused sauce pairs perfectly with earthy mushrooms for a satisfying, plant-based dish ideal for any cozy dinner.