Porcini Mushroom Goulash

Name: Porcini Mushroom Goulash
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 collar Spring onions; 500 g Porcini mushrooms; 300 g pink mushrooms; 1/2 bunch Thyme; 50 g fine cubes of bacon, smoked; 20-30 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 400 ml Porcini yeast broth; 125 g Whipped cream; 100 g Tomatoes; 2 TABLESPOONS dark sauce thickener

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 collar Spring onions
500 g Porcini mushrooms
300 g pink mushrooms
1/2 bunch Thyme
50 g fine cubes of bacon, smoked
20-30 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp black pepper
400 ml Porcini yeast broth
125 g Whipped cream
100 g Tomatoes
2 TABLESPOONS dark sauce thickener

Directions

1
Clean and wash spring onions and cut them into bite-sized pieces. Clean, wash and dab dry porcini mushrooms and cut them lengthwise into slices. Wash, clean and possibly halve the mushrooms.
2
Wash the thyme, dab dry and pluck the leaves from the stems. Leave the bacon in a hot pan until crispy and take it out. Add a little fat to the bacon fat in the pan. Fry the mushrooms in 2 portions.
3
Add spring onions and bacon, braise and season with salt and pepper. Add thyme, up to 1 teaspoonful full, as well as stock and cream. Bring to the boil and simmer for 5-10 minutes. In the meantime wash, halve and seed the tomatoes.
4
Dice the tomato half. Stir the sauce thickener into the mushroom goulash and bring to the boil again. Season to taste with salt and pepper. Arrange in a deep bowl and serve sprinkled with diced tomatoes and remaining thyme.
5
Spätzle or fresh baguette taste good with it.