WILD CHANTERELLE MUSHROOM GOULASH
A hearty stew with the rich flavour and golden colour of wild Chanterelle mushrooms. This Austrian goulash is the best reward after a day foraging in the forest.
Provided by Sophie & Paul
Categories Main Course
Time 30m
Number Of Ingredients 19
Steps:
- To prepare the soy chunks: Pour the boiling water into a bowl containing the soy chunks, stock powder, soy sauce, lime juice and 2 tsp agave syrup. Mix to combine and let soak. In the meantime, start cooking the goulash.
- Gently fry the onion in some oil on medium-high heat until soft and transparent.
- Stir in chopped garlic and proceed to fry another 1-2 minutes.
- Add the mushrooms and cook until they start to give off liquid. Yummy mushroom stock!
- Add herbs and marjoram, continue to cook until mushrooms have shrunk considerably or almost all the liquid has evaporated. This will take about 5 minutes on high heat.
- Turn down the heat, add both sweet and smoked paprika (careful not to burn it!), tomato puree and the other 2 tsp of agave syrup. Stir for about a minute or two. If things start to catch a bit at the bottom, just add a bit of water.
- Finally, add the soaked soy chunks, potatoes and another tsp of stock powder. Fill up with water until the other ingredients in the pan are almost covered, but not quite.
- Bring to a boil. Either pressure cook on high for 5 minutes (after the lid vent is sealed) or simmer until the potatoes are tender and the soy chunks are softened.
Nutrition Facts : Calories 208 kcal, Carbohydrate 44 g, Protein 8 g, Fat 1 g, Sodium 1552 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving
CHANTERELLE GOULASH
Again a rather "traditional" Austrian dish, comes in quite handy to know someone who likes roaming the woods for these delicious little things. Traditionally served with Semmel- or Serviettenknödel (bread dumplings). See Recipe #467470 for the dumplings.
Provided by Eismeer
Categories Austrian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean chanterelles (if possible avoid washing them) and chop roughly.
- Melt butter in a large pot or skillet and add chopped onion and garlic. Let fry until translucent.
- Add powdered sweet paprika and if using paprika paste. Stir. Be careful not to burn paprika powder as it tends to develop a bitter taste when burnt.
- Add chanterelles and let roast for about 2 minutes.
- Add vegetable broth (or granules and water).
- Add cream or alternatives and let simmer for about 15 minutes.
- Salt and pepper to taste and add chopped parsley.
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