Chanterelle Goulash
This Chanterelle Goulash recipe is built around chanterelle mushrooms, and it comes together in about 25 minutes from start to finish. It carries a gentle kick; dial the heat up or down to suit the table. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 25 min
- Total 25 min
- Serves 4
- Level Easy
Ingredients
- 800 g Chanterelle mushrooms
- 100 g Onions
- 60 g Butter or oil
- 125 g Sour Cream
- 10 g Paprika powder
- 3 –4 tbsp white wine vinegar
- 1 tsp Flour
- 1 tbsp Parsley
- Salt
- To taste Pepper
Method
- Cut the big mushrooms into halves. All of them should have approximately the same size, which averages 2–3 cm.
- Peel the onions and chop them finely into small cubes.
- Heat the butter in a pot.
- When the pot is hot enough, add the chopped onions. Cook the onions until golden brown.
- Add the paprika. Stir well and immediately deglaze it with the white wine vinegar. It is important that the paprika powder does not get too hot because it turns bitter at a certain temperature.
- Put the chanterelles into the pot, and add pepper and salt to taste. Put a lid on it and steam the mixture for about 10–12 minutes until the chanterelles are soft.
- Remove the lid and raise the temperature in order to preserve the escaping liquid of the chanterelles.
- Combine the flour and sour cream. Stir this mixture into the casserole, reduce the temperature, and cook for another 5 minutes.
Tips for the best Chanterelle Goulash
- This is a 8-step recipe, so set up your workspace in the order the steps use it.
- Read the whole method before you start and measure out the 10 ingredients first — it keeps the pace relaxed once the heat is on.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the Austrian base takes well to it.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Serve hot with crusty bread or warm flatbread for dipping.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
What can I substitute for chanterelle mushrooms?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How long does Chanterelle Goulash take to make?
About 25 minutes in total — roughly under an hour of preparation and 25 minutes of cooking.
Can I make Chanterelle Goulash ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
How many people does this Chanterelle Goulash recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
Is this Chanterelle Goulash recipe medium to make?
It is rated medium: 10 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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