Chanterelle Goulash

Recipe by Eismeer
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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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