Chanterelle Goulash
Chanterelle goulash is an Austrian summer main that lets fresh mushrooms carry the whole dish. It is built on sweet paprika, which is stirred into golden onions and cooled at once with white wine vinegar so it never turns bitter. The mushrooms steam in their own juices, and a spoonful of flour-thickened sour cream finishes the sauce. Serve it with dumplings or spaetzle, and use fresh chanterelles, since frozen ones taste noticeably different.
Instructions
Cut any large chanterelles in half so that all the pieces are roughly the same size, about 2 to 3 cm. Peel the onions and chop them into small, fine cubes.
Melt the butter or heat the oil in a pot. Once the pot is hot, add the onions and cook them until they turn golden brown.
Stir in the paprika and, straight away, pour in the white wine vinegar to deglaze. Do not let the paprika heat for long, because it turns bitter when it gets too hot.
Add the chanterelles with salt and pepper to taste. Cover the pot and steam the mushrooms for about 10 to 12 minutes, until they are soft.
Take off the lid and turn up the heat so the liquid released by the mushrooms cooks down rather than being lost.
Mix the flour into the sour cream, then stir this into the pot. Lower the heat and cook for another 5 minutes, then finish with the parsley and serve.
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