Chanterelle paprikash

Name: Chanterelle paprikash
Ingredients: 500 g chanterelle mushrooms; 1500 ml water for blanching; 4 small onions (280 g); 2 medium bell peppers (300 g); 3 tbsp oil; 1 tsp paprika; 600 ml boiling water; 1 tsp salt; 2 tbsp flour; 150 ml milk; 1/2 tsp ground pepper; 100 g sour cream; 15 g herbs

Appetizers - Chanterelle paprikash by Viorela L. - Recipia

Chanterelle paprikash is usually served hot, with sour cream, and the milk and flour thicken the sauce until it clings to a spoon. The onion and peppers soften in oil, while the chanterelles stay in pieces in the paprika-coloured sauce, ready to serve with bread or polenta. I chop the chanterelles into pieces about the size of a walnut, no smaller. Preparation: 20 minutes. Cooking: 36 minutes. Resting: 10 minutes. Total time: 66 minutes. Serves: 4. About 270 kcal and 8 g protein per serving.

Ingredients

500 g chanterelle mushrooms
1500 ml water for blanching
4 small onions (280 g)
2 medium bell peppers (300 g)
3 tbsp oil
1 tsp paprika
600 ml boiling water
1 tsp salt
2 tbsp flour
150 ml milk
1/2 tsp ground pepper
100 g sour cream
15 g herbs

Preparation

1. Clean the chanterelles, rinse them and blanch them for 5 minutes in 1500 ml of water. Drain them and leave them to cool for 10 minutes. 2. Cut the mushrooms into bite-sized pieces. Finely chop the onion and peppers. 3. Heat the oil in a saucepan and cook the onion and peppers for 8 minutes, until softened. Add the paprika and stir. 4. Pour in 600 ml of boiling water, add the chanterelles and salt, then boil for 20 minutes, until the liquid has reduced. 5. Mix the flour with the cold milk until smooth, then pour the mixture into the stew. Cook for 3 more minutes, until the sauce thickens, then add the pepper and turn off the heat. Serve with sour cream and herbs.

Notes

For the fasting version, replace the 150 ml of milk with 150 ml of water; the flour contains gluten, and the milk and sour cream are dairy products. The paprikash keeps for up to 3 days in the fridge in a sealed container, and can be reheated slowly with a little water if the sauce has thickened. Cut large chanterelles into similar-sized pieces; you can leave small ones more whole. Choose firm mushrooms with no soft spots, and clean the soil caught between the gills well before rinsing them. After washing, let them drain well, since any water left on them will make the cooking take longer. The chanterelles may release enough water to leave the sauce thin; just keep the stew on the heat until it reduces. I serve the sour cream separately, not in the hot pot. I serve it with polenta or bread.