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This recipe is another tasty Slovene dish. It contains the freshest various types of mushrooms, which together bring out the succulent flavour of this dish.


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
bay leaf
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 Persons45 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.


Instead of vinegar, white wine can also be used.


This dish can be served with mashed potato or cooked potato, diced, and mixed in with goulash.

Little secrets

Thickness is added with mashed potato and corn flour.

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