Chantarelles goulash:
Blanch the chanterelles (1kg) and set aside. Cut 3 shallots and 1 garlic clove and stew slowly in olive oil. Add the chantarelles and 2 teaspoons paprika powder, 1/2 teaspoon cumin, salt and pepper. Pour vegetable stock on the goulash and cook for 10 minutes. Add 200 g sour cream and serve with bread dumplings or pasta.
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