ReceptnaptárChanterelle paprikash with sour cream
Chanterelles grow in Hungarian forests from early summer to early autumn, and they stand out for their golden colour and faintly fruity aroma. This paprikash follows the logic of a pörkölt, the Hungarian paprika stew, but it makes a complete lunch without any meat: a little vinegar lifts the flavour of the mushrooms, and sour cream makes it creamy. With nokedli, it is on the table in thirty minutes.
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Ingredients
Method
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- Halve the larger mushrooms so all the pieces are roughly the same size, 2-3 cm.
- Peel the onions and chop them into small cubes.
- Heat the butter in a saucepan and fry the onion until golden.
- Take off the heat, sprinkle in the paprika, stir and immediately deglaze with the vinegar (paprika turns bitter if it gets too hot).
- Add the mushrooms, season, cover and cook for 10-12 minutes until soft; then boil off some of the liquid uncovered over higher heat.
- Mix the flour into the sour cream, stir into the mushrooms, turn the heat down and cook for another 5 minutes; serve sprinkled with parsley, with nokedli.
Source: Wikibooks Cookbook – Chanterelle Goulash (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Do not soak chanterelles. Just clean them with a brush or a damp cloth, because too much water takes away their flavour and makes them spongy.
- Pour the vinegar over the paprika straight away, so that it does not burn. Start with the smaller amount and taste at the end.
- If you use mixed mushrooms or button mushrooms, boil off the liquid thoroughly after braising, because shop-bought mushrooms release more water.
Frequently asked questions
Can I make it with frozen mushrooms?
Yes, frozen chanterelles do not need thawing, but be sure to boil off their liquid after braising.
Is this dish vegetarian?
Yes, it contains no meat. For a vegan version, use oil and plant-based sour cream, and a little smoked paprika adds depth of flavour.
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