Schwammerlgulasch – freshly prepared at the hut

Schwammerlgulasch

Creamy, hearty and vegetarian: freshly gathered Schwammerl (mushrooms) with paprika and sour cream – the best thing there is after a day in the forest.

Schwammerlgulasch is our favourite vegetarian dish after a day in the forest: freshly gathered Schwammerl, with paprika and a good spoonful of sour cream – creamy, hearty and wonderfully simple. Did you find mushrooms yourself while hiking? Then it tastes twice as good. How and where to gather properly is explained in our forest gold guide – gathering mushrooms in the mountains.

Schwammerlgulasch being prepared and enjoyed at the hut
This is how Schwammerlgulasch is made and enjoyed at the hut.

What you need

Ingredients for 2 people:

  • 400 g mixed Schwammerl (mushrooms) (e.g. Eierschwammerl, Steinpilze, button mushrooms)
  • 1 large onion
  • 1 tbsp oil
  • 1 tbsp sweet paprika powder
  • 1 tsp flour
  • 200 ml vegetable stock
  • 100 g sour cream
  • 1 dash of vinegar
  • Salt, pepper, caraway, marjoram
  • Parsley

How it's done

  1. Clean the mushrooms and cut them into pieces.
  2. Fry the onion in oil until translucent.
  3. Add the paprika powder, fry it along very briefly and immediately deglaze with vinegar and vegetable stock.
  4. Add the mushrooms and let them stew until soft.
  5. Stir the flour into the sour cream until smooth, stir it in and let the goulash thicken briefly.
  6. Season with salt, pepper, caraway and marjoram and serve with parsley and a Knödel or fresh bread.

Where it comes from: The Schwammerl grow in the managed forest. What happens there over the year: Wood from our own forest.

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