Ingredients
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500 g Chanterelles
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1 шт Onion
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3 ст л Vegetable oil
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1 шт Paprika redили оранжевый
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2 зубчика Garlic
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1/2 чл Ground cumin
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1 чт л Paprika powder sweet
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250 мл Coconut creamили кокосовое молоко
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по вкусу Salt
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to taste Grounded black pepper
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100 мл White wineпо желанию
Directions
Austria thinks of goulash as of its national treasure too, because it originated in Hungary, which used to be part of the Austro-Hungarian Empire. However, there’re more variations of goulash in Austria than just what we know as classic Hungarian goulash with beef. Here you will find potato goulash, fiakergoulash with sausage and pickles, sauerkraut goulash, fish goulash, and more. What all of them have in common is paprika and stewing in gravy.
Chantarelle goulash is quite popular in the mid-summer and often served with boiled young potatoes. It’s a popular, delicious, and eye-pleasing dish. It’s high time you tried it!
The classic recipe uses 30-36% fat cream but I’m going to make a dairy-free version of it with coconut cream (you can use coconut milk as well).
Enjoy!
Today's visits: 1.
Steps
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1
Done
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Rinse chanterelle until running water to remove any dirt. Cut large ones into smaller pieces and leave smaller ones whole. |
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2
Done
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Cook chanterelle and onion with a pinch of salt over medium/high heat. Add pepper before chantarelle start to release water. When the liquid has evaporated and onion is golden, reduce the heat to medium, add garlic, and cook together for 30 sec. Remove from heat, add ground paprika and thyme, and stir for about a min. |
