Goulas Of Chanterelles Recipes

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CHANTERELLE GOULASH



Chanterelle Goulash image

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

1 kg chanterelle mushroom
2 tablespoons sweet paprika
1 teaspoon roasted paprika paste (optional)
1 tablespoon butter
1 large red onion, chopped
2 garlic cloves (minced)
1 tablespoon parsley (chopped)
250 ml vegetable broth (or 1 tsp. vegetable broth granules + water)
200 ml cream (or sour cream, or cream cheese)
salt and pepper

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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