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Chanterelle Goulash

Chanterelle Goulash — a soup recipe, 10 ingredients, about 25 min.

Serves 4 · 25 min · Soup

contains glutencontains dairycontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
  • Pepper
Make it lactose-friendly
  • 60 g butter or oil → plant butter, ghee (mostly lactose-free), or olive oil
  • 125 g sour cream → lactose-free sour cream or coconut yogurt

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cut the big mushrooms into halves. All of them should have approximately the same size, which averages 2–3 cm.
  2. Peel the onions and chop them finely into small cubes.
  3. Heat the butter in a pot.
  4. When the pot is hot enough, add the chopped onions. Cook the onions until golden brown.
  5. 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.
  6. 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.
  7. Remove the lid and raise the temperature in order to preserve the escaping liquid of the chanterelles.
  8. Combine the flour and sour cream. Stir this mixture into the casserole, reduce the temperature, and cook for another 5 minutes.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0