Goulas Of Chanterelles Recipes

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CHANTERELLE GOULASH



Chanterelle Goulash image

Again a rather "traditional" Austrian dish, comes in quite handy to know someone who likes roaming the woods for these delicious little things. Traditionally served with Semmel- or Serviettenknödel (bread dumplings). See Recipe #467470 for the dumplings.

Provided by Eismeer

Categories     Austrian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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

CALIFORNIA CHANTERELLES WITH GOAT CHEESE CROUTONS



California Chanterelles with Goat Cheese Croutons image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 3 servings

Number Of Ingredients 14

3 ounces butter
1 pound California chanterelles, cleaned and sliced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 shallots, finely diced
1 1/2 tablespoons chopped fresh parsley leaves
Goat Cheese Croutons, recipe follows
3 tablespoons butter
12 baguette slices, sliced 3/8-inch-thick
2 ounces grated Parmesan
1 teaspoon chopped fresh parsley leaves
1/4 teaspoon chopped fresh rosemary leaves
1/4 teaspoon chopped fresh thyme leaves
1 1/2 ounces goat cheese

Steps:

  • In a large skillet over medium heat, melt the butter. Add the chanterelles and season with salt and pepper. When the chanterelles begin to release moisture, add the shallots and cook until the mushrooms are tender, about 3 to 5 minutes. Be careful not to overcook or they will become tough
  • Transfer the chanterelles to a bowl with a slotted spoon, leaving the juices behind in the pan for drizzling. Stir the parsley into the mushrooms and season with salt and pepper.
  • Place croutons around the serving dish with the goat cheese end of the crouton facing outward. Put chanterelles in the center of the croutons and drizzle the mushroom liquid over top of the mushrooms.
  • Preheat the oven to 325 degrees F.
  • Melt the butter in a large skillet over low heat. Press the baguette slices into the melted butter. Once coated, place the baguette slices on a sheet pan. Sprinkle evenly with the Parmesan and herbs. Then sprinkle only the top half of the croutons with the goat cheese. Cook the croutons until crisp, about 6 to 8 minutes. Keep warm until ready to serve with the mushrooms.

GOULAS OF CHANTERELLES



Goulas of Chanterelles image

This is a very typical austrian dish, every family has their own recipe. In the early of fall we go searching for, no, finding mushrooms. Where i grow up it is quite easy to find chanterelles but as they are terrible expensive if you are not that lucky to be able to go into the woods and find food, it is possible to use other mushrooms or a combination of different kinds. Traditionally served with dumplings.

Provided by Iceland

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs chanterelle mushrooms
1 teaspoon oil
2 teaspoons paprika
1 teaspoon aceto balsamico
2 onions, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
2 -3 teaspoons flour

Steps:

  • Wash the chanterelles and cut into pieces if necessary.
  • In a pan heat oil and fry the onions until golden.
  • Add paprika powder, stir and deglaze with vinegar.
  • Add chanterelles, spice up with salt and pepper and steam for 2 minutes.
  • Whisk together sour cream and flour in a separate bowl, you might need to add a bit of water, according to the consistence of the our cream you use.
  • Add to the goulash and stir, let simmer for another 2 to 3 minutes.
  • You might want to add more salt, pepper, cumin or marjoram.

Nutrition Facts : Calories 109.7, Fat 4.9, SaturatedFat 2.1, Cholesterol 6.3, Sodium 309, Carbohydrate 13.5, Fiber 3, Sugar 5.3, Protein 6.5

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