Chanterelle Goulash Recipe

Name: Chanterelle Goulash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Clean chanterelles (if possible avoid washing them) and chop roughly.
2
Melt butter in a large pot or skillet and add chopped onion and garlic. Let fry until translucent.
3
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.
4
Add chanterelles and let roast for about 2 minutes.
5
Add vegetable broth (or granules and water).
6
Add cream or alternatives and let simmer for about 15 minutes.
7
Salt and pepper to taste and add chopped parsley.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 kg chanterelle mushroom, 2 tablespoons sweet paprika, 1 teaspoon roasted paprika paste (optional), 1 tablespoon butter, and more.

Yes, Chanterelle Goulash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chanterelle Goulash

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