Chanterelle Tofu Goulash

For the chanterelle tofu goulash, first prepare the paprika base: Wash the peppers, cut them in half, removing the seeds, stem end and white membranes. Cut into small pieces. Chop the onion and slice the garlic.

Heat butter in a saucepan and sauté onions and peppers. Add garlic and fry briefly. Remove pot from heat, let cool for 2 minutes and stir in the paprika powder. Return to heat, deglaze with wine and pour in soup and cream. Season with thyme and pepper. Simmer for about 12 minutes, remove thyme and puree the sauce with a hand blender. Bind the sauce with some ice-cold butter flakes.

Clean the mushrooms dry, if necessary use a brush. Cut large mushrooms into pieces, leave small ones whole. Cut the tofu into cubes. Heat a mixture of oil and butter in a large pan and roast the mushrooms with the tofu until the liquid has evaporated. Add the chanterelle and tofu mixture to the bell pepper sauce and season generously with salt and pepper.

Sprinkle the chanterelle tofu goulash with chopped parsley before serving.

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