Mushroom goulash with pretzel dumplings | Paulaner Brauerei München

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Mushroom goulash with pretzel dumplings

Our recommendation for the Münchner Pils

When the summer slowly begins to wane in Bavaria, the mushroom-gathering season starts. This is the time when beergardens often feature chanterelle mushrooms – an incomparable delicacy – on their menus.

Paulaner mushroom goulash with pretzel dumplings


Serves 4 persons - preparation time: 1 hour

For the dumplings

  • 1 recipe bread dumplings made with
    6 day old pretzels or store-bought pretzels instead of bread

For the mushrooms

  • 1 onion
  • 1 bunch of flat-leaf parsley
  • clarified butter for frying
  • 1lb 2oz (500g) chanterelle mushrooms
  • 3½fl oz (100ml) white wine
  • salt and pepper
  • 14fl oz (400g) heavy cream


  1. To make the pretzel dumplings, make the bread dumplings as described on page 41 using fresh pretzels instead of bread.

  2. To make the mushroom goulash, peel the onion and chop it finely. Chop the parsley finely.

  3. Heat up some clarified butter in a large frying pan, add the diced onion, and sauté. Add the chanterelle mushrooms and sauté them for about 5 minutes over a high heat. Deglaze the frying pan with white wine, then simmer until the wine has evaporated. Season the mushrooms with salt and pepper. Pour in the cream, return to the boil, and simmer for about 5 minutes until the sauce is thick and creamy.

  4. Portion out the mushroom goulash onto four plates. Place one dumpling on each plate. Garnish with parsley and serve.

TIP: Pretzel dumplings are made in the same way as bread dumplings, but they are more flavorful. Bread dumplings also go well with this dish.

Download the recipe

Get the complete Biergarten Cookbook with a lots of further fantastic Bavarian recipes for the summer at the DK Publishing.