Eierschwammerl Gulasch
Austrian chanterelle mushroom goulash: golden wild chanterelles sautéed with sweet onions, garlic, and sweet Hungarian paprika, simmered in vegetable stock, and finished with rich sour cream and Semmelknödel.
Ingredients
- • 500g fresh wild chanterelle mushrooms (Eierschwammerl), cleaned and trimmed
- • 2 medium yellow onions, finely diced
- • 35g Austrian butter
- • 2 tbsp sweet Austrian paprika powder (edelsüß)
- • 200ml vegetable broth
- • 150g Austrian sour cream (Sauerrahm 15%) tempered with 1 tbsp flour
- • 1 tbsp fresh lemon juice
- • 3 tbsp fresh flat-leaf parsley, chopped, sea salt and black pepper
Preparation Steps
Carefully brush the chanterelles clean of any forest debris using a soft pastry brush (avoid washing in water to prevent sogginess). Halve or quarter larger mushrooms while leaving smaller buttons whole.
Melt the butter in a wide pan over medium heat. Sauté the diced onions for 6 minutes until soft and golden. Pull the pan off the heat, stir in the paprika powder (do not burn), then immediately splash in the vegetable broth and return to heat.
Add the prepared chanterelles to the simmering paprika sauce. Cook over medium-high heat for 8 to 10 minutes until the mushrooms are tender and have released their fragrant juices.
Whisk the tempered sour cream into the pan, simmering gently for 2 minutes until the sauce turns creamy, velvety, and sunset-orange. Season with lemon juice, salt, pepper, and fresh parsley, serving with warm Semmelknödel.