Summary

Ingredients

• 600 g forest mushrooms, e.., chanterelles, porcini mushrooms,
• 2 onions)
• 1 small potato (s)
• 2 cloves garlic)
• 80 g butter
• 1 tablespoon oil
• 5 porcini mushrooms, dried
• 1 tablespoon tomato paste
• 100 ml white wine, drier
• 200 ml cream
• 1 tablespoon crème fraîche
• 1 lemon (s), juice it
• 1 bunch parsley, smooth
• 0.5 teaspoon ½ caraway powder
• 3 tablespoon paprika powder, noble sweet
• 0.5 liter ½ water

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Instructions

1. Clean the forest mushrooms (if possible, just rub dry), then cut off the ends and set aside.
2. Now prepare a mushroom stock. Peel and roughly dice an onion. Peel a clove of garlic and the potato and cut into thin slices. Sweat everything with about 40 g butter and the oil in a saucepan. Add the cut mushroom ends and the dried porcini mushrooms and lightly roast. Season with salt and pepper. Add 1 tablespoon of paprika powder and 1/2 liter of water and simmer gently closed for about 30 minutes, stirring occasionally. Then pour everything through a sieve, collect the stock and set aside.
3. For the mushroom goulash, peel and finely dice an onion. Now roughly chop the mushrooms that have been set aside. In a saucepan, sauté the onion with the rest of the butter. Add mushrooms and lightly roast. Add tomato paste and 2 tablespoon paprika powder. Season a little with salt and pepper. Deglaze with the mushroom stock and the white wine and simmer gently for about 10 minutes. Stir every now and then. In the meantime, wash the parsley, peel 1 clove of garlic and finely chop both. Stir in the cream. Add parsley and garlic. Season to taste with caraway seeds, lemon juice, salt, pepper and crème fraiche.
4. Bread dumplings go very well with it.