In Austria it has always been the custom to serve whatever is growing wildly by the wayside or in the fields. This “Eierschwammerlgulasch” (chanterelle goulash) is a hearty and delicious meal – a great vegetarian dish best cooked if the chanterelles are fresh from the forest.
- 800 g chanterelles (cleaned, either whole or chopped into small pieces)
- 100 g onions (finely chopped)
- 1 tbsp paprika powder (sweet)
- 1 dash of vinegar
- a little sour cream (for thickening)
- a little flour (for thickening)
- bacon (chopped into small pieces, optional)
Directions for Eierschwammerlgulasch
- Clean chanterelles and leave whole or chop into small pieces depending on their size.
- Peel the onions, chop into small pieces and fry in a pan in a little oil until golden brown. Add the paprika powder, stir and immediately deglaze with vinegar.
- Add the chanterelles, season and cook, covered, for approx. 10 minutes until soft. If the chanterelles draw too much liquid, pour this off.
- Mix the sour cream with the flour and mix with the chanterelles. Cook for a further 3 minutes.
GOES WELL WITH Bread Dumplings.
Add some finely chopped fried bacon to the sauce for a great added flavour. Chanterelles should also be eaten fresh and not reheated more than once – ensure they are cooked for several minutes.