Wild Mushroom Goulash | James Beard Foundation

Name: Wild Mushroom Goulash | James Beard Foundation
Total time: 90 min
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

www.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 liked it so much that they considered...

View full recipe on www.jamesbeard.org

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.jamesbeard.org.

Share this recipe:

Cooking tools:

Saute pan
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Wooden spoon
Plate
Serving bowl

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