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Sauce

Eierschwammerl in paprika sauce

1 hour · vegetarian

Chanterelle mushrooms folded into a blended red pepper and paprika sauce finished with vinegar.

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  1. Dice the peppers; finely chop shallots and garlic.
  2. Heat 2 tbsp olive oil in a pot. Sauté shallots and garlic until translucent.
  3. Add peppers, tomato paste, and paprika powder; fry briefly.
  4. Deglaze with vegetable stock. Add cayenne, caraway, and bay leaf.
  5. Simmer gently for 20 minutes.
  6. Remove bay leaf. Blend sauce until smooth.
  7. Season with salt and pepper. Stir in cornstarch slurry, bring to a short boil.
  8. Finish with a splash of white wine vinegar. Keep warm.
  9. Clean chanterelles thoroughly.
  10. Heat 2 tbsp olive oil in a frying pan.
  11. Sauté mushrooms until liquid has fully evaporated.
  12. Fold the sauteed mushrooms into the sauce.
  13. Serve immediately with bread dumplings, fresh baguette, or pasta.

Chanterelles are cooked separately so their liquid evaporates before they meet the sauce. The paprika base is simmered, blended smooth, lightly thickened, and sharpened with white wine vinegar, then the mushrooms are folded in just before serving.

Utensils

  • Cutting board & knife
  • Large pot
  • Wooden spoon
  • Blender or immersion blender
  • Large frying pan
  • Mixing bowl (for cornstarch slurry)

Recipe

Step 1 - Sauce

  1. Dice the peppers; finely chop shallots and garlic.
  2. Heat 2 tbsp olive oil in a pot. Sauté shallots and garlic until translucent.
  3. Add peppers, tomato paste, and paprika powder; fry briefly.
  4. Deglaze with vegetable stock. Add cayenne, caraway, and bay leaf.
  5. Simmer gently for 20 minutes.
  6. Remove bay leaf. Blend sauce until smooth.
  7. Season with salt and pepper. Stir in cornstarch slurry, bring to a short boil.
  8. Finish with a splash of white wine vinegar. Keep warm.

Step 2 - Mushrooms

  1. Clean chanterelles thoroughly.
  2. Heat 2 tbsp olive oil in a frying pan.
  3. Sauté mushrooms until liquid has fully evaporated.

Step 3 - Combine & Serve

  • Fold the sauteed mushrooms into the sauce.
  • Serve immediately with bread dumplings, fresh baguette, or pasta.
Eierschwammerl in paprika sauceMade to be made again.