Chanterelle goulash with bread dumplings

The Grabmer family' s Waldschänke restaurant in Grieskirchen conjures up a range of lovingly prepared delicacies from Austrian produce. Two top chefs are at the cooker in the award-winning award-winning kitchen: Elisabeth is responsible for classic Austrian cuisine and her son Clemens Grabmer for young, cheeky cuisine.

The Gabmer family always combines mushroom hunting with a long walk. The harvest is then served to guests in all kinds of variations - including in the form of a classic chanterelle goulash. Incidentally, this recipe by Elisabeth Grabmer can also be found in the Waldschänke cookery book 'Das Koch-Duett'.

© Foto: Restaurant Waldschänke: Spitzenköchin Elisabeth Grabmer vom Restaurant Waldschänke in Grieskirchen
Spitzenköchin Elisabeth Grabmer vom Restaurant Waldschänke in Grieskirchen
© Foto: Restaurant Waldschänke: Eierschwammerlgulasch vom Restaurant Waldschänke in Grieskirchen
Eierschwammerlgulasch mit Semmelknödel

Chanterelles remind me of my childhood. In summer, we were always out in the woods collecting mushrooms. Depending on the yield, there was more sauce or more chanterelles.
Award-winning chef Elisabeth Grabmer
Restaurant Waldschänke, Grieskirchen


For 4 people


30 min. preparation
Time for looking for mushrooms is extra :-)
40 min. preparation



  • 2 tbsp vegetable oil
  • 2 shallots, peeled and cut into small pieces
  • 2 garlic cloves, peeled and cut into small pieces
  • 4 red peppers, cored and stem removed, washed and diced
  • 1 tsp tomato purée
  • 1 tsp sweet paprika powder
  • 500 ml vegetable stock
  • 1 bay leaf
  • 1 pinch of cayenne pepper
  • 1 pinch of ground caraway seeds
  • Salt and black pepper from the mill
  • 1 pinch of sugar
  • 1 tbsp cornflour, mixed with 1 tbsp water
  • 1 dash of white wine vinegar
  • about 600 g small chanterelles
  • 2 tbsp olive oil

Bread dumplings:

  • 1 tbsp butter
  • ½ onion, cut into small cubes
  • 250 ml milk
  • Salt and black pepper from the mill
  • 1 pinch of freshly grated nutmeg
  • 3 eggs, beaten
  • 320 g dumpling bread

To serve:

  • 20 g whipped cream
  • some finely chopped parsley



For the chanterelles, heat the vegetable oil in a pan and sauté the shallots and garlic until translucent. Add the diced pepper and fry briefly. Add the tomato purée and paprika powder and fry briefly. Deglaze everything with the vegetable stock, add the spices and simmer over a low heat for 20 minutes. Discard the bay leaf and puree everything in a blender. Then pass through a fine sieve into a pan.

Flavour this sauce with salt, pepper and sugar. Then thicken with the cornflour, bring to the boil again and finally add the white wine vinegar. Set aside.

Carefully clean the chanterelles. If they are very dirty, the chanterelles can be washed under cold running water and then spun dry in a salad spinner.

Heat the olive oil in a pan and fry the chanterelles in two batches. As soon as the liquid has evaporated, add the chanterelles to the paprika sauce. Keep warm.


Melt the butter in a pan for the bread dumplings. Sauté the onion until translucent. Remove from the heat and pour in the milk. Season with salt, pepper and nutmeg. Pour the eggs and the onion and milk mixture over the dumpling bread, mix everything together well and leave to rest for about 10 minutes.

Bring plenty of salted water to the boil in a large pan. Shape the dumpling mixture into dumplings with moistened hands and slide them into the boiling water. Reduce the temperature and leave the dumplings to simmer for 20 minutes. Remove from the water with a slotted spoon.

Divide the chanterelle goulash between deep plates and top with a little whipped cream. Place a dumpling in the centre of each plate and garnish with chopped parsley.