Chanterelle Goulash
Delight in the earthy elegance of Chanterelle Goulash, a hearty yet refined dish that celebrates the unique flavor and texture of golden chanterelle mushrooms. This recipe combines tender chanterelles with the vibrant sweetness of red bell peppers, the richness of paprika and caraway, and a creamy sour cream base for a luscious, velvety sauce. A splash of dry white wine and a simmer in savory vegetable broth add depth to every bite. Served over egg noodles or spaetzle and finished with fresh parsley, this dish is perfect as a comforting meal or an impressive dinner party centerpiece. With just 15 minutes of prep and robust autumnal flavors, Chanterelle Goulash is a must-try for mushroom lovers and fans of classic European cuisine.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 500 grams chanterelle mushrooms
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion
- 1 medium red bell pepper
- 3 garlic cloves
- 2 teaspoons paprika
- 1 teaspoon ground caraway seeds
- 2 tablespoons tomato paste
- 100 milliliters dry white wine
- 400 milliliters vegetable broth
- 150 grams sour cream
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley
- to taste salt
- to taste black pepper
- 400 grams egg noodles or spaetzle
Instructions
Clean the chanterelle mushrooms by gently brushing off any dirt with a mushroom brush or damp cloth. Avoid washing them with water as they can absorb moisture.
Chop the yellow onion and red bell pepper into small cubes. Mince the garlic cloves. Finely chop the fresh parsley and set aside for garnishing.
Heat the olive oil and butter in a large skillet or a heavy-bottomed pot over medium heat.
Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it becomes translucent.
Add the minced garlic and red bell pepper to the skillet. Cook for an additional 3-4 minutes until the vegetables soften.
Stir in the paprika and ground caraway seeds, allowing the spices to bloom for 1 minute.
Add the tomato paste and mix well. Cook for 1-2 minutes to develop the flavor.
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Add the cleaned chanterelle mushrooms to the skillet. Stir gently and cook for about 5 minutes until the mushrooms release their juices and start to soften.
Pour in the vegetable broth, bring the mixture to a simmer, and cook for 15-20 minutes, stirring occasionally. The liquid should thicken slightly.
In a small bowl, whisk the sour cream and all-purpose flour together until smooth. Temper the mixture by adding a few spoonfuls of the hot goulash liquid to it, stirring constantly.
Slowly stir the sour cream mixture back into the goulash, ensuring it is well combined. Simmer for another 5 minutes to thicken further. Season with salt and black pepper to taste.
Meanwhile, cook the egg noodles or spaetzle according to the package instructions. Drain and set aside.
Serve the chanterelle goulash over the cooked noodles or spaetzle, and garnish with fresh parsley.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 9.1 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 125 mg | 10% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1099 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
