Wild Chanterelle Mushroom Goulash Recipes

WILD CHANTERELLE MUSHROOM GOULASH

Steps:

• To prepare the soy chunks: Pour the boiling water into a bowl containing the soy chunks, stock powder, soy sauce, lime juice and 2 tsp agave syrup. Mix to combine and let soak. In the meantime, start cooking the goulash.
• Gently fry the onion in some oil on medium-high heat until soft and transparent.
• Stir in chopped garlic and proceed to fry another 1-2 minutes.
• Add the mushrooms and cook until they start to give off liquid. Yummy mushroom stock!
• Add herbs and marjoram, continue to cook until mushrooms have shrunk considerably or almost all the liquid has evaporated. This will take about 5 minutes on high heat.
• Turn down the heat, add both sweet and smoked paprika (careful not to burn it!), tomato puree and the other 2 tsp of agave syrup. Stir for about a minute or two. If things start to catch a bit at the bottom, just add a bit of water.
• Finally, add the soaked soy chunks, potatoes and another tsp of stock powder. Fill up with water until the other ingredients in the pan are almost covered, but not quite.
• Bring to a boil. Either pressure cook on high for 5 minutes (after the lid vent is sealed) or simmer until the potatoes are tender and the soy chunks are softened.

CHANTERELLE GOULASH

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.