Hello from beautiful Pécs, where I am temporarily based, working among other things on my food and travel blog [travelingbetweenmeals.com](https://travelingbetweenmeals.com).
I am asking for any help in researching: local mustard growing and preparation; spring mushroom foraging, and vegetarian versions of traditional recipes like paprikash and goulash. Thank you for any help!
5 comments
Can’t really talk about the first two, but Lecsó can be vegetarian and Paprikas and Pörkölt both have mushroom versions which I always preferred even before I became vegetarian.
Mushroom paprikash is totally a thing and one of my favorite local dishes! We usually use button mushrooms or porcini but just about any mushroom will do. Serve with ‘galuska’, sour cream and fresh parsley.
Goulash, just skip the meat. That’s how my mum used to make it for us, we called it “fake goulash”. At many (foreign) places they call the stew as goulash. But actually it’s a soup.
Same with chicken soup, we do only with vegetables (so it’s a vegetable soup in the end). There are many many options. I’m vegetarian since I was around 5 (so 26 years now). However I hate these fake-meat shitty stuff. 😬 if you like it, you can use those too.
Visit a local market and check if there are foragers selling forest mushrooms. If you’re lucky they will speak English. Don’t expect them to show their secret foraging places though 🙂 Be aware that there are a lot of fake foragers. They behave like they are real, just to make you buy from them. You will not know the difference for the first time though.
I connected with a mustard artisan and will meet with him next week! Thank you for all the comments!