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)
  • oil
  • 1 tbsp paprika powder (sweet)
  • 1 dash of vinegar
  • salt
  • pepper
  • a little sour cream (for thickening)
  • a little flour (for thickening)
  • bacon (chopped into small pieces, optional)

Directions for Eierschwammerlgulasch

  1. Clean chanterelles and leave whole or chop into small pieces depending on their size.
  2. 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.
  3. Add the chanterelles, season and cook, covered, for approx. 10 minutes until soft. If the chanterelles draw too much liquid, pour this off.
  4. Mix the sour cream with the flour and mix with the chanterelles. Cook for a further 3 minutes.

GOES WELL WITH Bread Dumplings.

Austrian bread dumplings: delicous, easy and wonderfully changeable.
They have a delicate taste, are wonderfully easy to make and can be made in a whole range of varieties – Austrian Bread Dumplings! Try it!


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.