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Mushroom goulash like grandma used to make

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Ingredients for 4 servings:

  • 500 g mushrooms, the heads of which
  • 300 g porcini mushrooms, frozen
  • 300 g chanterelles, frozen
  • 100 g smoked bacon, white
  • 2 m.-sized onion(s)
  • 1 pinch(s) of raw cane sugar
  • 1 tbsp clarified butter
  • 1 tsp black pepper
  • 1 tbsp parsley, dried
  • n. B. Salt
  • 1 tbsp fish sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Slice all the mushrooms. Finely dice the bacon and onions. Heat the clarified butter with the bacon in a deep saucepan until the bacon begins to brown. Add the onions and sugar. Simmer for a few minutes until the onions are translucent. Finally, add the mushrooms and all the other ingredients. Mix everything together, then cover and simmer on low heat for about 30 minutes. Stir occasionally. I also add 1 tablespoon of fish sauce for a finishing touch. Season with salt before serving. Tip: It tastes even better once reheated.

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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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