Long story short: Chanterelle Goulash is a traditional Austrian dish which is mostly served during the summer month until September. This year the harvest of the chanterelles has been a little delayed through the wonderful and hot summer: but now they are here!
The toughest cookie with this dish – picturing it (as a greenhorn photographer) so it looks appealing to you. I did my best – so don’t let this picture judge the dish and try it – I promise it’s worth it and the varieties are endless. In Austria it is typically served with bread dumplings but you can also serve it with meat, noodles or rice. The “only” secret of a good chanterelle goulash is the paprika powder seasoning which adds the typical sweet flavor to the dish.
TIPP: When the goulash is too liquid then add a tablespoon flour to it that will bind the sauce.
- 1 big onion, finely chopped
- 1 Tablespoon sweet paprika powder
- 600g chanterelles
- 100ml white wine (I used a Welschriesling.)
- 2 garlic clove, pressed
- 200ml vegetable stock
- 100 ml cream
- salt and pepper to taste
- fresh parsley
- Trim and clean the chanterelles and chop roughly. (Actually you shouldn’t wash them put I can’t resist and always wash them – but be careful in doing so.)
- Melt the butter in a large frying pan and add the onions – fry until translucent. Add the paprika seasoning and stir.
- Then add the chanterelles and sauté for about five minutes, stirring constantly.
- Pour in the wine, stir well, and cook for another five minutes then pour in the vegetable stock and the pressed garlic.
- Let the goulash simmer for about fivteen minutes then add the cream and let cook for about 2 minutes until the sauce has thickened.
- Season to taste with fresh parsley, salt and pepper.
- Serve with bread dumplings.