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Every year, around the beginning of August, it starts … depending on the weather, the chanterelles, porcini mushrooms and cranberries (blueberries) sprout from the ground. It must be something like a primal urge, because it’s so much fun looking for mushrooms and berries. They usually grow under trees or in damp places …
Yesterday was the day again and we found a nice portion and turned it into a delicious mushroom goulash today.
A dream and, above all, it tastes twice as good with your own yield. 😋🍄
I like to add some lovage and fresh parsley.
Mix everything together and press through a sieve into boiling water, cook until the dumplings float to the top and then skim off or strain … and finally toss in butter!
The high mountain reservoirs are also a very special highlight in Kaprun … a turquoise blue reservoir in front of the glacier backdrop and even a free excursion with the Zell am See Kaprun summer card
Many people recommended the Rauchkuchl to us … but in the end we were still surprised, and positively so … by a thoroughly perfect evening! Alpine natural cuisine: a regional seasonal menu at the highest level In an authentic old farmhouse with a real smokehouse Unagitated service, even with small children
A very special goodie is the Zell am See Kaprun Summer Card included in the village chalets from May 15 to October 31.