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Eierschwammerl Gulasch
Chanterelle Mushroom Goulash
A rich and creamy vegetarian goulash featuring the distinct flavor of chanterelle mushrooms (Eierschwammerl), simmered in a paprika-infused sauce. This hearty dish is a delightful way to enjoy seasonal mushrooms and is traditionally served with bread dumplings or potatoes.
ð§ ææ
- 500 g Chanterelle mushrooms(cleaned)
- 2 medium Onions(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Butter
- 1 tbsp Vegetable oil
- 1 tbsp Sweet paprika powder
- 0.5 tsp Smoked paprika(optional)
- 200 ml Vegetable broth
- 200 ml Heavy cream(or sour cream)
- 1 tbsp Flour(for thickening)
- 0.5 tsp Caraway seeds(optional)
- 1 Bay leaf
- 1 tsp Fresh thyme(or 0.5 tsp dried)
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley
- 1 tbsp Lemon juice(optional)
ðšâð³ äœãæ¹
- 1
Clean the chanterelle mushrooms carefully. Slice larger ones if needed.
- 2
In a large pan, heat butter and oil over medium heat. Sauté chopped onions until translucent and golden brown (5-7 minutes). Add minced garlic and cook for 1 minute more.
- 3
Increase heat slightly, add mushrooms, and sauté for 5-6 minutes until they release moisture and start browning. Stir in paprika, caraway seeds (if using), and thyme.
- 4
Sprinkle flour over the mushroom mixture and stir to combine. Pour in vegetable broth, add bay leaf, and bring to a simmer. Cook for 10 minutes.
- 5
Stir in heavy cream (or sour cream). Cook, stirring, until the sauce thickens. Season with salt, pepper, and lemon juice (if using). Remove bay leaf.
- 6
Garnish with fresh parsley and serve hot with bread, dumplings, or potatoes.
ð¡ ããã®ã³ã
- âAvoid washing mushrooms excessively, as they absorb water and can become soggy.
- âIf chanterelles are unavailable, other wild mushrooms like oyster or porcini can be used.
- âFor a richer flavor, a splash of white wine can be added after sautéing the mushrooms.
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- Add a tablespoon of tomato paste along with the broth for a deeper color and flavor.
- A pinch of cayenne pepper can be added for a touch of heat.