Schwammerlgulasch mit Semmelknödel (Austrian Creamy Chanterelle Paprika Ragout) – Authentic Austria Recipe
Beloved Austrian forest mushroom ragout simmered in a velvety paprika, herb, and sour cream sauce.
- Country of Origin
- 🇦🇹 Austria (Central Europe, Europe)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Golden chanterelle or cremini mushrooms, Sweet bell peppers, Bread dumplings or pasta, Sweet paprika, Sour cream
Ingredients for Schwammerlgulasch mit Semmelknödel (Austrian Creamy Chanterelle Paprika Ragout) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden chanterelle or cremini mushrooms, prepped into bite-sized pieces
- 1.5 cups sweet bell peppers, washed and trimmed
- 1 cup bread dumplings or pasta
- 1 medium onion and 3 cloves garlic, finely minced with sweet paprika
- 1.5 tbsp traditional Austria seasoning (sour cream, marjoram, lemon zest, parsley)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown golden chanterelle or cremini mushrooms for 5 minutes.
- Add minced onion, garlic, sweet paprika, and sour cream, marjoram, lemon zest, parsley, stirring for 2 minutes until deeply aromatic.
- Add sweet bell peppers and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in bread dumplings or pasta right before serving warm.