For the Schwammerlgulasch, sauté the onion and garlic. Add the cleaned and coarsely chopped wild mushrooms in portions and sauté. The mushrooms should still be steaming, especially sauteed mushrooms.
Add the paprika and fry briefly. Deglaze with white wine. Add vegetable soup and cream. Reduce briefly to thicken. If necessary, add a little flour.
Season with salt, pepper and a little lemon zest. Serve immediately.
Related Recipes:
Gnocchi in Wild Garlic SauceFor the gnocchi in wild garlic sauce, make a potato dough according to the basic recipe, form gnocchis and...
Chicken Breast with Wild Garlic RicottaFor the chicken breast with wild garlic ricotta, preheat the oven to 200 °C. Wash and dry the wild garlic...
Hunter’s Bread SaladRemove all the shrubbery from the thistle roots, peel them and cut the remaining hearts (the real...
Asian Rice PanRemove core and stalk. Peel the carrot. Rinse spring onions, cut away roots and cut only the white part into...
Leaf Spinach with Roasted Porcini MushroomsFor the leaf spinach with sautéed porcini mushrooms, sauté the finely chopped onions together with the...
Filet of Huchen with Soy Mushrooms and SproutsWash the huchen fillet and pat dry with kitchen paper. Cut into uniform pieces, season with salt and white...
Leg of Wild Boar in Portuguese JuiceRemove the meat, clean well and cut into finger-thick slices. Keep the parures (tendon and skins) and bones...
Wild Boar Neck with Orange Herb and Napkin DumplingsSeason the neck of the wild boar with salt and pepper and fry it in hot vegetable oil on all sides. Add the...
Spaghetti with Wild Garlic SauceFor the spaghetti with wild garlic sauce, cook the spaghetti in salted water until al dente. Finely dice the...
Fried PierogiFor fried pierogi, first mix the yeast in warm tap water or milk, add sugar, butter, egg, salt and flour, mix...