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Forest mushroom goulash ala Grandma Lenchen

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Ingredients for 4 servings:

  • 200 g meat sausage
  • 450 g mushrooms, fresh or from the jar
  • 2 m.-sized onion(s)
  • 2 tbsp oil
  • 400 ml vegetable stock
  • 100 ml white wine
  • 2 tbsp parsley, chopped
  • 1 tbsp sauce thickener
  • 1 tsp lemon juice
  • salt and pepper

Instructions

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

Clean and chop the mushrooms (e.g., chanterelles, porcini, button mushrooms). Cut the sausage into 1/2-cm slices and quarter them. Peel and finely dice the onions. Heat the oil in a pan. Fry the mushrooms for 5 minutes. Add the onions and sauté. Season with salt and pepper. Deglaze with vegetable stock and wine, bring to a boil, and stir in the sauce thickener. Add the sausage slices and heat through. Season with salt, pepper, and lemon juice. Sprinkle with parsley to serve. Pasta or mashed potatoes are suitable as a side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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