This recipe for Austrian chanterelle mushroom goulash is (except for the mushroom search and cleaning) made very quickly and requires only a few ingredients.
The chanterelles are roasted with onion and garlic, and seasoned with marjoram, paprika powder and parsley. After a short cooking time, the goulash is finished with a roux ("Gmachtl") of flour and sour cream.
The chanterelle mushroom goulash is usually served with bread dumplings (Semmelknödel).
My recipe for Austrian Semmelknödel, which do not fall apart during cooking, can be found here.
Video
In this short video, you can see the most important steps of the recipe. You can find similar videos on Austrian cuisine on my Youtube Channel:
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Harvesting Yellow Chanterelle Mushrooms
Attention when picking mushrooms in the forest: please inform yourself well beforehand about which mushrooms are edible and how you can also identify them safely, or go picking together with an expert person.
Cleaning chanterelle mushrooms
Chanterelles, just like other mushrooms, should never be washed before cooking because they absorb water and become mushy.
To clean mushrooms, it is best to use a kitchen towel or paper towel and gently wipe off any soil residue. Depending on how dirty the mushrooms are, slightly moisten the cloth.
Chanterelle season
Chanterelles are in season from June to autumn. They can be picked in the forest, but can also be found in stores during the season.
Eat chanterelles raw
Chanterelles can also be eaten raw. However, they taste somewhat boring uncooked. It is only through cooking that some of the flavors in the mushrooms really "come out".
Reheating Chanterelle Mushrooms
Leftover cooked chanterelles should be refrigerated as soon as possible after cooking, and used up within a day. In addition, the leftovers should be reheated no more than once, because if they are reheated too often, toxic substances can form that cause stomach problems.
Freezing Chanterelle Mushrooms
Cooked chanterelles can be frozen and will keep in the freezer for a few months. However, you should freeze the dish as soon as possible after cooking, and not let it sit unrefrigerated for too long. To reheat, bring to a boil with the sauce and some additional water for a few minutes.
What to eat with Chanterelle Mushroom Sauce
Chanterelle goulash is often served with bread dumplings.
My recipe for bread dumplings, which do not fall apart during cooking, can be found here.
But also a piece of bread or any kind of pasta tastes good with it.
Maybe you are interested in the following recipes:
Chanterelle Mushroom Goulash
Zutaten
- 300 g chanterelle mushrooms ~0.7lbs
- 150 g onion ~1 big or 2 small onions
- 2 cloves garlic
- 1 tablespoon butter
- 2 tablespoons sour cream
- 2 tablespoons flour
- 400 ml water ~ 1+½ cup (+more if needed)
- 2 tablespoons parsley
- 1 teaspoon paprika
- 1 teaspoon marjoram
- 1 tablespoon apple cider vinegar alternatively any other vinegar or lemon juice
- pinch of salt
- pinch of pepper
- 2 tablespoons chives for garnish
- sour cream for garnish
Instruction
- Clean and chop chanterelles (do not wash).
- Peel and finely chop onion, fry with butter in a pan. Peel and press garlic cloves and add with chanterelle to the pan. Cook for about 5 minutes.
- Season with paprika powder and marjoram.
- Add apple cider vinegar and water.
- Add pinch of salt, pepper and chopped parsley.
- To thicken the goulash, stir together 2 tablespoons of sour cream with about 2 tablespoons of flour until smooth. Mix with about 2-4 tablespoons of the hot mushroom sauce. Then stir into the sauce. This will prevent the cream from flocculating.
- Garnish with chives and a bit of sour cream.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
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