Goulas of Chanterelles
Experience the earthy elegance of "Goulas of Chanterelles," a comforting, mushroom-forward twist on a classic goulash. This recipe celebrates the golden chanterelle mushrooms, sautéed to perfection with aromatic yellow onions, garlic, and a medley of warming spices like paprika and ground caraway seeds. A splash of savory vegetable broth and a dollop of creamy sour cream create a rich, velvety sauce that clings beautifully to every bite. Perfectly seasoned and finished with fresh parsley, this dish pairs wonderfully with crusty bread, fluffy rice, or tender pasta. With just 15 minutes of prep and a stunning 35-minute cook time, this rustic yet refined recipe is ideal for cozy weeknight dinners or special occasions. Let the hearty flavors and creamy textures of this chanterelle goulash transport you straight to a European countryside kitchen.
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Recipe Information
Ingredients
- 500 grams chanterelle mushrooms
- 1 large yellow onion
- 3 pieces garlic cloves
- 2 teaspoons paprika
- 1 teaspoon ground caraway seeds
- 2 tablespoons tomato paste
- 250 milliliters vegetable broth
- 150 grams sour cream
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Clean the chanterelle mushrooms thoroughly using a damp paper towel or brush to remove any dirt. If the mushrooms are large, cut them into halves or quarters; otherwise, leave them whole.
Peel and finely dice the onion. Mince the garlic cloves.
In a large skillet or pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the paprika and ground caraway seeds. Allow the spices to toast in the pan for 30 seconds to release their aroma.
Add the chanterelle mushrooms to the pan and increase the heat to medium-high. Sauté the mushrooms for 7-10 minutes, stirring occasionally, until they release their liquid and begin to brown.
Add the tomato paste, stirring to coat the mushrooms and onions evenly. Cook for 2 minutes to allow the tomato paste to caramelize slightly.
Pour in the vegetable broth, scraping the bottom of the pan to deglaze. Reduce the heat to low and let the mixture simmer for 10-15 minutes, allowing the flavors to meld together.
Stir in the sour cream and the remaining tablespoon of butter to create a creamy and rich sauce. Season with salt and black pepper, tasting and adjusting seasoning as necessary.
Let the goulash cook gently for another 3-5 minutes, ensuring the sauce reaches the desired consistency.
Garnish with freshly chopped parsley before serving. Serve hot as a main dish with crusty bread, or as a side with pasta, rice, or potatoes.
Nutrition Facts
Calories |
1040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 3136 mg | 136% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 31.7 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 26.5 mcg | 132% | |
| Calcium | 414 mg | 32% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3781 mg | 80% | |
*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.
