Mushroom Goulash!
My dads favorite dish. He says,...you never can go wrong with mushroom goulash!
And he is right. Usually as kid/teenager you mostly think that mum or dad are not right.
Later in life you can say, yepp, he or she is right, haha.
Mushroom goulash, also one of my favorite dishes. Simple and easy to make.
And really, really spot on taste.
In Austria, this dish mostly gets cooked with Chanterelle mushrooms only.
Served with "Semmelknoedel", dumplings made from bread.
Also Germany offers this great dish when chanterelle season starts.
Chanterelle mushrooms are a great source for Selenium. And they are a rich source for copper.
Precious Vitamine D is also a good part in this little delights.
Iron, Maganese, Ribovlavine. Sounds pretty good...
Here in Australia, unfortunately, I never saw chanterelles.
Some dried ones, yes, but you would need a lot of packages to cook a complete meal for 2 people.
And they are not cheap either. And simply not the same.
Great to use as flavor booster in stews and soups, but for a complete dish you need fresh or preserved ones.
Mum and dad came here for a visit recently.
And they got us a couple of preserved tins of chanterelles.
They are really delicious. But, I used other mushrooms as well.
Button mushrooms/champingnons are just perfect for this dish as well.
I also used fresh Shitake mushrooms. This 3 are a really good mix.
Because I do not have gluten free buns or bread I could use to make dumplings, I always serve the dish with rice.
It is just perfect too. Pasta,... not sure, rather no. Potatoes, no,... not a match for this dish.
So, are you ready for an Austrian dish?
To cook 2 generous serves you need:
400g mixed mushrooms
(Champigons + Shitake or brown champignons)
150g Chanterelles (1 small tin or fresh ones if you can get)
(Optional if you can't get any chanterelle version,
550g mixed mushrooms will be just fine)
55g chopped onion
20g chopped fresh flat parsley
1/2 tbsp tomato paste
1/2 tbsp coconut amino sauce
1/2 tbsp gluten free certified organic soy sauce***
3/4 cup filtered water
1 tsp potato starch mixed with 1/4 cup water
1/2 - 1 tbsp cold pressed organic olive oil
1 pinch of pink or sea salt
A couple of turns from the black pepper mill
***if you want to stay soy free, try a bit more coconut sauce mixed with lemon juice.
Bit I recommend the gluten free soy sauce!
Direction:
First start to wash your rice well. Add to a pot and cook.
1. clean mushrooms and cut into chunks, slices,... mix it up.
2. heat oil in a frying pan on high heat and add onion and mushrooms.
When you use chanterelles from a tin, don't add these yet.
Remove from tin, rinse under clean water, squeeze a little bit to get the water removed and set aside.
Add to the other mushrooms after you fried them a couple of minutes on high heat.
Than add the chanterelles.
When you use fresh ones, you can add them with the others at the same time.
Fry on high heat for about 5-10 minutes. Shake the pan well to fry on all sides.
High heat for the mushrooms is important.
First, because of flavor. Second, when you use lower heat, the mushrooms will lose juice/liquid.
When they do, you just cook it. But we want that nice fried flavor and no juice from the mushrooms.
3. Add tomato paste, mix well.
4. Deglaze with the coconut sauce and soy sauce. Stir well and add the water.
5. mix potato starch with water and add to the mushrooms.
Turn down heat to middle heat and mix all well.
6. add chopped up parsley, stir well, close pan with a lid and simmer for about 10 minutes on low heat.
7. Turn off heat. The rice should be done by now as well.
Serve with a salad on the side and ENJOY :-)
Guten Appetit!