Goulash: Potato Mushroom Stew

• 600-700 g potato
• 500 g mixed mushrooms (Mushroom, Bolete, Chantarelle)
• 3 onions
• oil, grounded red pepper,
• salt, pepper, garlic, ground cumin,
• tomato puree, sour cream,
• parsley, water
•

Peel and cut potatoes into small cubes. Clean the mushrooms and cut off the stem ends, leave small mushrooms whole, halve larger ones. Wash the onions and cut into small pieces.
In a large pot, heat oil and fry the onions, then add potatoes, salt, pepper, paprika, and cumin and cook until the potatoes are tender. Also add tomato puree.
Heat oil in a pan and add mushrooms, garlic, parsely and cook it. Also add salt and sour cream. When it is cooked mix with potatoes and cook for another 5 minutes. Taste it and serve it.

Boletus aereus Bull. 1789, Bronze Bolete
Boletus reticulatus Schaeff. 1774, Summer Bolete
Boletus edulis Bull. 1782, Penny Bun, King Bolet, Red Tops
Agaricus bohusii Bon 1983,
Agaricus essettei Bon 1983, Abrouptly Bulbous Agaricus
Cortinarius praestans Cordier 1870, Goliath Webcap
Leccinum aurantiacum (Bull.) Gray 1821, Red Capped Scaber Stalk
Leccinum vulpinum Watling 1961, Foxy Bolete
Cortinarius caperatus (Pers.) Fr. 1838, The Gypsy
Boletus subtomentosus L. 1753, Suede Bolete
Boletus persoonii Bon 1988,