Chanterelle 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.

CHANTERELLE RISOTTO

Steps:

• In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
• Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.