Tomato Chanterelle Goulash

For the chanterelle goulash, dice the onion finely. Clean the chanterelle and cut into strips. Remove the seeds from the tomatoes and cut them into small pieces. Finely chop 1 sprig of thyme and the parsley (separately).

Heat oil in two frying pans and fry half of the onion in each. Add the chanterelles to the first pan, sauté and deglaze with about 100 ml of water.

Add the bay leaves and 1 sprig of thyme, cover and cook on low heat for a while. Add a little more water if necessary.

In the second pan, add the tomatoes to the onion, press the garlic and sauté briefly, add the chopped thyme. Season with salt, bell pepper, paprika powder, let it steam on medium heat and reduce vigorously, deglaze with a little water.

Add milk and strain with a hand blender, adding more water if necessary. Finally, add the sauce to the chanterelles, with a little cooking water from the spaetzle, for example, and leave to infuse for a short time.

Finally, sprinkle with finely chopped parsley and season to taste. Arrange the chanterelle goulash on two plates and serve with e.g. spaetzle.

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