Chanterelle goulash

Ingredients for 4 servings:

• 1 kg chanterelles
• 2 small shallots, finely chopped
• 1 clove(s) garlic, finely chopped, not squeezed
• 60 g butter
• 200 g sour cream
• 10 cl cream (full cream)
• 15 g flour
• 2 tbsp parsley, finely chopped
• 1 tbsp chives, finely chopped
• 1 tsp lemon juice
• 10 g sweet paprika powder
• ½ tsp beef broth (concentrate)
• some salt and pepper, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mushroom dish

Clean and wash the mushrooms and drain well. Finely chop the larger mushrooms, if desired. Heat butter in a pan, sauté the shallots and garlic, add the mushrooms and a little salt, cover, and simmer gently for about 10 minutes. Add the cream and simmer for a little longer, but do not cover. Mix the sour cream and flour together and gently stir into the mushrooms. Add the beef bouillon concentrate, lemon juice, and paprika, then immediately add the parsley and chives and simmer gently for another 3-4 minutes. Season with salt and pepper. If it’s a bit too firm, add a little more cream. Serve with a dumpling.