Wild Mushroom Goulash Recipe | James Beard Foundation

Name: Wild Mushroom Goulash Recipe | James Beard Foundation
Ingredients: 4 tablespoons (2 ounces) unsalted butter; 1/2 cup thinly sliced shallots; 1 pound mixed wild mushrooms (chanterelles, cèpes, or black trumpets, depending on what is in season); 2 teaspoons Hungarian sweet paprika; 8 ounces crème fraîche; 1 cup heavy cream; Salt and white pepper to taste; 1 teaspoon chopped parsley; 1 teaspoon chopped chives; 24 chive “sticks,” for garnish

archive.jamesbeard.org

Although Walter Plendner served this incredibly rich goulash as a first course during his Viennese Christmas dinner at the Beard House, a number of guests

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Ingredients

4 tablespoons (2 ounces) unsalted butter
1/2 cup thinly sliced shallots
1 pound mixed wild mushrooms (chanterelles, cèpes, or black trumpets, depending on what is in season)
2 teaspoons Hungarian sweet paprika
8 ounces crème fraîche
1 cup heavy cream
Salt and white pepper to taste
1 teaspoon chopped parsley
1 teaspoon chopped chives
24 chive “sticks,” for garnish