Wild Chanterelle Mushroom Goulash

A hearty stew with the rich flavour and golden colour of wild Chanterelle mushrooms. This Austrian goulash is the best reward after a day foraging in the forest.

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Ingredients

For the soy chunks

1 handful soy chunks
1 tsp stock powder or bouillon
2 tbsp soy sauce
1 tbsp lime juice
2 tsp agave syrup
1 cup boiling water

For the goulash

2 small potatoes cubes of 1-2 cm
1 onion chopped
3 cloves garlic finely chopped
2 big handfuls chanterelle mushrooms cut into bite-sized pieces
cooking oil
1 tsp italian herbs
2 tsp marjoram
1 tbsp sweet paprika
1 tsp smoked paprika
1-2 tbsp tomato puree
2 tsp agave syrup
1 tsp stock powder or bouillon
water enough to almost cover

Instructions

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.

Notes

Serve with bread or dumplings - you can even cook the dumplings in the goulash! Typical dumpling recipe coming soon.

Substitutions

This recipe works best with chanterelle mushrooms, but you can substitute any other edible wild mushrooms you find, in which case you might want to add a teaspoon or two of caraway seeds instead of the mixed herbs.

We find dried soy chunks to be convenient when we are cooking in the van, as they are compact and easy to store. Tofu is an excellent alternative.

Nutrition

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