Chanterelle Goulash

Rating: 3.57 / 5.00 (81 Votes)

Total time: 30 min

Servings: 4.0 (servings)



For the chanterelle goulash, first prepare the chanterelle sauce.

For the chanterelle sauce, clean the chanterelles. Cut the larger mushrooms in half. Chop the onion and garlic and chop the paprika.

Melt the butter in a pan and sauté the onion. Add the chopped bell bell pepper and sauté briefly.

Add paprika powder, tomato paste and garlic and deglaze with about 200 ml water. Season with cumin, salt and pepper and let it steam for a few minutes at low heat.

In the meantime, mix the sour cream with flour until smooth and then add to the sauce. Fry the chanterelles in oil until the liquid has evaporated and add to the sauce.

Add the parsley and season the chanterelle goulash with salt and pepper if necessary.

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