Chanterelles are among the best wild edible mushrooms. They are white, yellow, or orange and are funnel-shaped.
Goulash of Chanterelles (Soup of edible wild mushrooms) is a seasonal Austrian dish, which is served basically throughout the mid-year season. That is because in Austria mushrooms just develop between June and September, which makes this dish significantly more uncommon. Even though it is conceivable to freeze mushrooms, the flavor of frozen chanterelles can’t be contrasted with the flavor of fresh ones. Another angle that makes this dish so extraordinary is mushroom hunting. Everybody, whether children or grown-ups, enjoy it.
The goulash which contains chanterelles, some chopped onions, sour cream, various spices, is traditionally served with one or the other dumplings, or ‘Spaetzle’. The main zest is the paprika powder that adds the average sweet flavor to the goulash. The planning cycle is easy and quick.
Let’s learn about the ingredients.
Paprika is a spice that is made from several different types of peppers, and it has a red color. There are many different types of paprika, each with its flavor and heat level. Not all the paprikas are spicy, some are spicy, sweet, and semisweet. So make sure what type you have, and how spicy you want your dish to be. There is also sweet paprika that is mostly made from ground red bell peppers. This is a much more, is a more subtle spice, and is used primarily to color a dish.
Make sure paprika doesn’t get too hot otherwise it will become bitter after a certain temperature.
● Vegetable oil
The original recipe includes butter but we’ll use oil for a simple reason to withstand higher temperatures.
Flour is added to make the goulash thick or to attain the desired consistency.
● Sour cream
Sour cream is used to serve the soups and stews. To keep the authenticity of the dish. But you can keep it optional.
Vinegar is generally added at the end of cooking. It brightens the flavor and adds life to the dull-looking dish.