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Chanterelle Goulash

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“Again a rather "traditional" Austrian dish, comes in quite handy to know someone who likes roaming the woods for these delicious little things. Traditionally served with Semmel- or Serviettenknödel (bread dumplings). See Serviettenknödel (Bread Dumplings) for the dumplings.”

Ingredients Nutrition

  • 1 kg chanterelle mushroom
  • 2 tablespoons sweet paprika
  • 1 teaspoon roasted paprika paste (optional)
  • 1 tablespoon butter
  • 1 large red onion, chopped
  • 2 garlic cloves (minced)
  • 1 tablespoon parsley (chopped)
  • 250 ml vegetable broth (or 1 tsp. vegetable broth granules + water)
  • 200 ml cream (or sour cream, or cream cheese)
  • salt and pepper


  1. Clean chanterelles (if possible avoid washing them) and chop roughly.
  2. Melt butter in a large pot or skillet and add chopped onion and garlic. Let fry until translucent.
  3. Add powdered sweet paprika and if using paprika paste. Stir. Be careful not to burn paprika powder as it tends to develop a bitter taste when burnt.
  4. Add chanterelles and let roast for about 2 minutes.
  5. Add vegetable broth (or granules and water).
  6. Add cream or alternatives and let simmer for about 15 minutes.
  7. Salt and pepper to taste and add chopped parsley.

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