Chanterelle Goulash

First, peel and chop the onion and sauté in 4 tablespoons of sunflower oil until translucent. Add the caraway seeds and fry briefly.

Add the cleaned and chopped mushrooms and steam for about 5 minutes with the lid closed.

Then add chopped paprika, spices and possibly 2 tablespoons of water.

Steam for about 15 minutes with the lid closed.

Then arrange and serve.

Preparation Tip:

The chanterelle goulash tastes best with bread dumplings, but roast apples can also be served.

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