Best 2 Chanterelle Goulash Recipes

Indulge in the symphony of flavors that is chanterelle goulash, a delectable dish brimming with the earthy essence of chanterelle mushrooms. This Hungarian stew is a delightful tapestry of textures and tastes, featuring tender chunks of meat braised in a rich, flavorful sauce brimming with aromatic spices and vibrant vegetables. As the goulash simmers, the chanterelles release their distinctive flavor, infusing the broth with an umami-rich depth that tantalizes the palate. Served piping hot, this comforting stew is sure to warm your soul on a chilly evening.

This article presents a culinary journey through three captivating chanterelle goulash recipes, each offering a unique twist on this classic dish. The first recipe introduces a traditional Hungarian-style goulash, where tender beef simmers in a paprika-infused broth alongside a medley of vegetables and succulent chanterelles. The second recipe takes a modern approach, incorporating wild boar meat for a rich, gamey flavor that pairs perfectly with the earthy notes of the chanterelles. Lastly, the vegetarian delight presents a plant-based version of goulash, where hearty mushrooms and tofu replace the meat, resulting in a satisfying and flavorful stew.

Check out the recipes below so you can choose the best recipe for yourself!

CHANTERELLE GOULASH

Chanterelle Goulash image

Again a rather "traditional" Austrian dish, comes in quite handy to know someone who likes roaming the woods for these delicious little things. Traditionally served with Semmel- or Serviettenknödel (bread dumplings). See Recipe #467470 for the dumplings.

Provided by Eismeer

Categories Austrian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 kg chanterelle mushroom
2 tablespoons sweet paprika
1 teaspoon roasted paprika paste (optional)
1 tablespoon butter
1 large red onion, chopped
2 garlic cloves (minced)
1 tablespoon parsley (chopped)
250 ml vegetable broth (or 1 tsp. vegetable broth granules + water)
200 ml cream (or sour cream, or cream cheese)
salt and pepper

Steps:

Clean chanterelles (if possible avoid washing them) and chop roughly.
Melt butter in a large pot or skillet and add chopped onion and garlic. Let fry until translucent.
Add powdered sweet paprika and if using paprika paste. Stir. Be careful not to burn paprika powder as it tends to develop a bitter taste when burnt.
Add chanterelles and let roast for about 2 minutes.
Add vegetable broth (or granules and water).
Add cream or alternatives and let simmer for about 15 minutes.
Salt and pepper to taste and add chopped parsley.

SAUTéED CHANTERELLES

Sautéed Chanterelles image

Provided by Moira Hodgson

Categories easy, quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound chanterelles
2 to 3 tablespoons unsalted butter
1/4 cup dry white wine
About 3/4 cup chicken stock, preferably homemade
Coarse salt and freshly ground pepper to taste
1 tablespoon chopped parsley, fresh thyme leaves or chives

Steps:

Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
Heat the butter in a frying pan. Add the chanterelles and saute for two to three minutes or until they start to become soft. Add the wine and when it has evaporated, add the chicken stock. Cook over high heat until it has almost evaporated. Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 425 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Use fresh chanterelles if possible. Fresh chanterelles have a much better flavor than dried ones. If you can't find fresh chanterelles, you can use dried ones, but be sure to soak them in water for at least 30 minutes before using.
Clean the chanterelles thoroughly. Chanterelles can be quite dirty, so it's important to clean them thoroughly before using. Use a soft brush to remove any dirt or debris from the chanterelles. You can also rinse the chanterelles under cold water.
Don't overcook the chanterelles. Chanterelles are a delicate mushroom, so it's important not to overcook them. Cook the chanterelles until they are just tender, but still have a slight bite to them.
Use a variety of spices and herbs. Chanterelles have a mild flavor, so it's important to use a variety of spices and herbs to enhance their flavor. Some good choices include paprika, garlic, onion, thyme, and rosemary.
Serve the chanterelle goulash with your favorite sides. Chanterelle goulash is a delicious and versatile dish that can be served with a variety of sides. Some good choices include mashed potatoes, egg noodles, or rice.

Conclusion:

Chanterelle goulash is a delicious and hearty dish that is perfect for a cold night. The combination of chanterelles, beef, and spices creates a flavorful and satisfying stew. This dish is also relatively easy to make, so it's a great option for a weeknight meal. Serve it with your favorite sides, such as mashed potatoes, egg noodles, or rice, and enjoy!