Austrian Main Courses: Schwammerlgulasch - mushroom sauce

Ingredients (4 people)

800 g mushrooms
60 g butter
a good shot of cream or sour cream
1 small onion
salt, pepper
some bouillon stock
1 bouquet of parsley
1 shot of dry white wine or cider

What Austrian Schwammerl Goulash is

This recipe is a very simple base for mushroom sauces that can contain a variety of different mushrooms (the word "mushroom" in German doesn't really exist - you are normally specific what kind of mushroom you want).

There's the standard mushroom that you get all year round in the supermarkets, exotic imports and seasonal mushrooms that many people pick themselves in the forest in late summer or autumn. The flavour of the dish will vary with each kind of mushroom you choose. With mushrooms being very common in Austrian forests, the meal is wide-spread in all of the country.

How to prepare Austrian Schwammerl Goulash

Chop the onions and fry them until lightly golden. Add the mushrooms, perhaps chopped into pieces (if very large) and add some water. Add the spices and wine or cider. Finally, add the chopped parsley, the cream and bind with corn starch or flour if necessary. Serve the mushroom sauce with Semmelknödel and a bit of cranberry sauce.

More Austrian Recipes

Cooking Measures Conversion Tool

Starters: Knoblauchcreme Soup - Wiener Suppentopf - Kürbiscreme Soup - Tomato Soup

Main Courses: Beuschl - Wiener Schnitzel - Kaspressknödel - Hasenpfeffer Venison - Goulash - Tiroler Knödel - Erdäpfellaibchen - Schwammerlgoulash

Desserts & Sweet Meals: Kaiserschmarrn - Topfenpalatschinken pancakes - Topfengrießknödel - Potato dough for Mohn- and Nussnudeln - Pofesen - Apple Strudel - Topfenschmarrn - Topfenstrudel - Wuchteln - Germknödel - Reisauflauf

Bread & Snacks: Bread base - Liptauer cheese - Erdäpfelkas - Obatzter

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