Eierschwammerl Gulasch

Today on the Takrecipe website, we bring you a delightful Austrian specialty—Eierschwammerl Gulasch. This traditional dish highlights the earthy, nutty flavor of chanterelle mushrooms (locally known as Eierschwammerl) in a rich, creamy paprika sauce. It’s a vegetarian-friendly comfort food that pairs wonderfully with dumplings, bread, or even potatoes. Perfect for mushroom lovers, this goulash is a fantastic way to celebrate the seasonal bounty of fresh chanterelles.

Ingredients (Serves 4)

• 500g chanterelle mushrooms (Eierschwammerl), cleaned
• 2 medium onions, finely chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp vegetable oil
• 1 tbsp sweet paprika powder
• ½ tsp smoked paprika (optional)
• 200ml vegetable broth
• 200ml heavy cream or sour cream
• 1 tbsp flour
• ½ tsp caraway seeds (optional)
• 1 bay leaf
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• 1 tbsp lemon juice (optional)
• Bread, dumplings, or potatoes for serving

Prepare the Mushrooms

Carefully clean the chanterelle mushrooms using a soft brush or damp paper towel to remove any dirt. Avoid washing them with too much water, as mushrooms absorb moisture and can become soggy. If necessary, trim the stems and slice any larger mushrooms for even cooking.

Sauté the Onions and Garlic

In a large pan or pot, heat the butter and vegetable oil over medium heat. Add the finely chopped onions and sauté until they turn translucent and golden brown (about 5-7 minutes). Stir in the minced garlic and cook for another minute until fragrant.

Add the Mushrooms and Spices

Increase the heat slightly and add the chanterelle mushrooms to the pan. Sauté them for 5-6 minutes until they release their moisture and start to brown. Sprinkle in the sweet paprika powder, smoked paprika (if using), caraway seeds, and fresh thyme. Stir well to coat the mushrooms in the spices.

Create the Goulash Base

Dust the mixture with flour and stir to combine. This will help thicken the sauce later. Pour in the vegetable broth, add the bay leaf, and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld.

Finish with Cream

Reduce the heat to low and stir in the heavy cream or sour cream. Season with salt, black pepper, and a dash of lemon juice for brightness (optional). Let the goulash simmer for another 5 minutes, stirring occasionally, until it reaches a creamy consistency.

Serve and Enjoy

Remove the bay leaf and discard it. Garnish the goulash with freshly chopped parsley and serve it hot with slices of crusty bread, Austrian dumplings (Serviettenknödel), or boiled potatoes.

Tips:

Don’t Overwash the Mushrooms

🟢Chanterelles absorb water easily, which can make them lose their firm texture. Instead, clean them gently with a brush or damp cloth.

Use Sweet Paprika for Authentic Flavor

🟢Austrian goulash relies on sweet paprika for its signature taste, so make sure to use high-quality Hungarian or Austrian paprika.

Adjust the Creaminess

🟢If you prefer a richer dish, add more cream or a dollop of sour cream when serving. For a lighter version, use half-and-half or a non-dairy alternative.