Best 2 Chanterelle Goulash Recipes

"Chanterelle goulash" is a delightful and flavorful dish that combines the unique taste of chanterelle mushrooms with the heartiness of traditional goulash. A Hungarian dish that has gained popularity worldwide, chanterelle goulash is a delectable stew that is perfect for a comforting meal. This article will guide you through the process of creating a delicious chanterelle goulash, from selecting the perfect chanterelles to cooking the dish to perfection.

Here are our top 2 tried and tested recipes!

WILD CHANTERELLE MUSHROOM GOULASH

Wild Chanterelle Mushroom Goulash image

A hearty stew with the rich flavour and golden colour of wild Chanterelle mushrooms. This Austrian goulash is the best reward after a day foraging in the forest.

Provided by Sophie & Paul

Categories Main Course

Time 30m

Number Of Ingredients 19

Ingredients

1 handful soy chunks
1 tsp stock powder or bouillon
2 tbsp soy sauce
1 tbsp lime juice
2 tsp agave syrup
1 cup boiling water
2 small potatoes (cubes of 1-2 cm)
1 onion (chopped)
3 cloves garlic (finely chopped)
2 big handfuls chanterelle mushrooms (cut into bite-sized pieces)
cooking oil
1 tsp italian herbs
2 tsp marjoram
1 tbsp sweet paprika
1 tsp smoked paprika
1-2 tbsp tomato puree
2 tsp agave syrup
1 tsp stock powder or bouillon
water (enough to almost cover)

Steps:

To prepare the soy chunks: Pour the boiling water into a bowl containing the soy chunks, stock powder, soy sauce, lime juice and 2 tsp agave syrup. Mix to combine and let soak. In the meantime, start cooking the goulash.
Gently fry the onion in some oil on medium-high heat until soft and transparent.
Stir in chopped garlic and proceed to fry another 1-2 minutes.
Add the mushrooms and cook until they start to give off liquid. Yummy mushroom stock!
Add herbs and marjoram, continue to cook until mushrooms have shrunk considerably or almost all the liquid has evaporated. This will take about 5 minutes on high heat.
Turn down the heat, add both sweet and smoked paprika (careful not to burn it!), tomato puree and the other 2 tsp of agave syrup. Stir for about a minute or two. If things start to catch a bit at the bottom, just add a bit of water.
Finally, add the soaked soy chunks, potatoes and another tsp of stock powder. Fill up with water until the other ingredients in the pan are almost covered, but not quite.
Bring to a boil. Either pressure cook on high for 5 minutes (after the lid vent is sealed) or simmer until the potatoes are tender and the soy chunks are softened.

Nutrition Facts : Calories 208 kcal, Carbohydrate 44 g, Protein 8 g, Fat 1 g, Sodium 1552 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving

CHANTERELLE GOULASH

Chanterelle Goulash image

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 Recipe #467470 for the dumplings.

Provided by Eismeer

Categories Austrian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Tips:

Use fresh chanterelle mushrooms. Fresh chanterelles have the best flavor and texture. If you can't find fresh chanterelles, you can use dried chanterelles, but you'll need to soak them in water for 20 minutes before using them.
Clean the chanterelles thoroughly. Chanterelles can be dirty, so it's important to clean them thoroughly before using them. Use a soft brush to remove any dirt or debris from the mushrooms.
Slice the chanterelles thinly. Slicing the chanterelles thinly will help them cook evenly.
Use a heavy-bottomed pot or Dutch oven. A heavy-bottomed pot or Dutch oven will help to evenly distribute the heat and prevent the goulash from burning.
Brown the chanterelles before adding the other ingredients. Browning the chanterelles will help to develop their flavor.
Use a good quality beef broth. The beef broth is the base of the goulash, so it's important to use a good quality broth. You can use homemade beef broth or a store-bought broth.
Simmer the goulash for at least 1 hour. Simmering the goulash for at least 1 hour will help to develop the flavors and tenderize the meat.
Serve the goulash with egg noodles, mashed potatoes, or rice. Goulash is a hearty and flavorful dish that can be served with a variety of side dishes.

Conclusion:

Chanterelle goulash is a delicious and easy-to-make dish that is perfect for a fall or winter meal. The combination of chanterelles, beef, and spices creates a rich and flavorful stew that is sure to warm you up on a cold day. So next time you're looking for a comforting and delicious meal, give this chanterelle goulash recipe a try.