Wild Mushroom Goulash

• 1/4 cup extra-virgin olive oil
• 2 medium onions, coarsely chopped
• 1 pound Hungarian wax peppers or Italian frying pepperscored, seeded and chopped
• 1 1/2 pounds wild mushrooms, cut into 1-inch pieces
• 1 1/2 pounds cremini or white button mushrooms, quartered
• Salt
• Freshly ground pepper
• 4 garlic cloves, smashed
• 1 teaspoon caraway seeds
• 1/4 cup sweet Hungarian paprika
• 1 tablespoon hot Hungarian paprika
• One 28-ounce can diced tomatoes
• 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1 pound zucchini, cut into 1-inch pieces
• 6 cups vegetable broth
• 2 bay leaves
• 2 tablespoons fresh bread crumbs
• Sour cream and chopped parsley, for serving

1. In a large enameled cast-iron casserole, heat the oil.
2. Add the onions and peppers and cook over moderate heat, stirring, until softened, about 6 minutes.
3. Add all of the mushrooms, season with salt and pepper and cook until browned, about 10 minutes.
4. Using the side of a chef's knife, mash the garlic to a paste with the caraway seeds and a generous pinch of salt; scrape into the casserole.
5. Stir in both paprikas, the tomatoes, potatoes and zucchini.
6. Add the broth and bay leaves, season with salt and pepper and bring to a boil.
7. Cover and cook over low heat, until the stew is richly flavored, about 1 hour.
8. Stir the bread crumbs into the stew and cook until slightly thickened, about 10 minutes; serve with sour cream and parsley.

extravirgin olive oil, onions, wax peppers, wild mushrooms, cremini, salt, freshly ground pepper, garlic, caraway seeds, sweet hungarian paprika, paprika, tomatoes, potatoes, zucchini, vegetable broth, bay leaves, bread crumbs, sour cream

Taken from www.foodandwine.com/recipes/wild-mushroom-goulash (may not work)