Prep 15 mins
Cook 15 mins
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 Serviettenknödel (Bread Dumplings) for the dumplings.
- 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
- 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.
This is amazing. I always eat this when I go to Austria in the summer and I was so happy to be able to make this. I couldn't find chanterelle so I used a mix of mushrooms (button, shiitake, chestnut) but otherwise didn't change anything at all. As suggested by the other reviewer I made the bread dumplings to go along with it. Amazing!
Even though I had to use dried chanterelles and fresh cremini mushrooms, this was excellent! The sauce was velvety and rich and had a lot of mushroom flavor. I used sweet Spanish paprika and served it with a traditional Austrian side dish, "Serviettenknödel (Bread Dumplings)", which was perfect to sop up the delicious sauce. Brought me right back to my childhood in Austria. Thanks, Eismeer, for posting! Made and reviewed for "More Than Sauerkraut and Dumplings"/ German Forum.