Chanterelle goulash sauce

You could make this recipe with any mushroom – wild or cultivated – it is especially delicious with chanterelles.

INGREDIENTS

One pound chaterelle mushrooms, cleaned

Small bunch of spring onions (scallions), chopped

Small tin chopped tomatoes

Tablespoon paprika

Tablespoon chopped parsley

Tablespoon virgin olive oil

Black pepper

Celery salt

RECIPE

Lightly fry spring onions in heated olive oil. Add mushrooms and fry until all liquid from mushrooms has evaporated, add paprika and toss for a few moments, add tomatoes and cook until mixture is thick  enough to coat pasta or potatoes without being too runny.

Freezes well