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Berry & mushroom season

The most beautiful culinary time

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. 😋🍄

The recipe is relatively variable and uncomplicated, we try to avoid wheat…therefore with spelt dumplings (Dinkelspätzle)

Ingredients:

  • 1 onion
  • Chanterelles
  • Paprika powder
  • Beef soup
  • Crème fraîche
  • 330 g plain flour (wheat or spelt)
  • 4 eggs
  • 130 ml milk
  • a little oil or butter melted
  • Salt & pepper

Preparation GUlasch

  • Cut an onion into small cubes and fry in butter or oil
  • Add the chanterelles and reduce the liquid until it is almost gone
  • then add sweet paprika powder and pour in beef stock
  • Thicken with crème fraîche or vegan alternative
  • and finally season with salt and pepper to taste

I like to add some lovage and fresh parsley.

Preparation Nockerl | Spätzle:

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!

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