Eierschwammerlgoulasch (Chanterelle Goulash)
This dish represents a Carinthian autumn classic from Austria's Karnten (Carinthia) region. The cream-based sauce works particularly well with bread dumplings. A signature tip: dry-clean chanterelles with a brush rather than washing them to preserve their intense flavor.
Ingredients
Scale:
Units:
- 500 g chanterelles, cleaned
- 150 g bacon (or ham alternative)
- 2-3 tomatoes
- 20 g butter
- 125-250 mL cream
- Sweet paprika (edelsuss)
- Flat-leaf parsley
- Bread dumplings (side dish)
Instructions
Prepare side dishes first as they require longer cooking time.
Dice bacon and saute in butter until translucent.
Add cleaned chanterelles, season with salt and pepper, stew.
Once mushrooms release their liquid and it reduces, add tomatoes cut into eighths; cook until tender.
Season with paprika, add cream, stir thoroughly, and adjust salt.
Serve garnished with parsley, accompanied by bread dumplings or boiled potatoes.