Ingredients for Chanterelle Goulash
- Chanterelle Mushroom
- Sweet Paprika
- 1 tbsp paprika paste (optional)
- 50g butter
- Red Onion
- Garlic Cloves
- Parsley
- 500ml vegetable broth
- Cream
- Salt And Pepper
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How to Make Chanterelle Goulash
- Clean 250g of chanterelle mushrooms thoroughly and chop them roughly.
- Melt 50g of butter in a large pot or skillet over medium heat. Add 1 finely chopped medium onion and 2 minced cloves of garlic.
- Cook the onion and garlic until translucent, about 5 minutes, stirring occasionally.
- Add 1 tbsp of sweet paprika powder and 1 tbsp of paprika paste (optional). Stir well to combine.
- Cook for 1 minute, stirring constantly, being careful not to burn the paprika powder.
- Add the chopped chanterelles and roast for about 2 minutes, stirring occasionally.
- Pour in 500ml of vegetable broth. Bring to a simmer.
- Reduce heat to low, stir in 200ml of heavy cream (or plant-based alternative), and simmer gently for about 15 minutes, allowing the flavors to meld.
- Season generously with salt and pepper to taste.
- Stir in 2 tbsp of fresh, chopped parsley before serving. Serve hot, traditionally with semmel- or serviettenknödel (bread dumplings – see recipe #467470).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
27g
Fat
59g
Carbs
5g
