📝 About This Recipe
A beloved cornerstone of Bavarian Wirtshaus culture, Rahmschwammerl is a soul-warming dish that celebrates the earthy bounty of the Alpine forests. This recipe features a medley of mushrooms bathed in a luxurious, velvety cream sauce brightened with a touch of lemon and a mountain of fresh parsley. Traditionally served in the autumn months, it is the ultimate comfort food that perfectly bridges the gap between simple rustic fare and sophisticated culinary indulgence.
🥗 Ingredients
The Mushrooms
- 800 grams Mixed Mushrooms (a mix of Button, Cremini, Chanterelles, or Porcini; cleaned and sliced)
- 1 tablespoon Lemon Juice (to prevent oxidation of the mushrooms)
Aromatics and Base
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 2 pieces Shallots (very finely minced)
- 2 cloves Garlic (pressed or minced)
- 50 grams Smoked Bacon (Speck) (finely diced; optional for extra depth)
The Sauce
- 1 tablespoon All-purpose Flour (for a light roux)
- 200 ml Vegetable or Beef Stock (high quality)
- 250 ml Heavy Cream (Sahne) (at room temperature)
- 2 tablespoons Crème Fraîche (adds a signature tang)
- 50 ml White Wine (dry Riesling or Weissburgunder)
Seasoning and Garnish
- 1/2 bunch Fresh Parsley (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only)
- to taste Salt and Black Pepper (freshly ground)
- 1 pinch Nutmeg (freshly grated)
- 1/2 teaspoon Lemon Zest (finely grated)
👨🍳 Instructions
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1
Clean the mushrooms thoroughly using a brush or a damp cloth. Avoid soaking them in water as they act like sponges. Slice larger mushrooms into bite-sized pieces and leave smaller ones whole for texture.
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2
Toss the sliced mushrooms with a tablespoon of lemon juice in a large bowl to keep their color vibrant.
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3
In a large, heavy-bottomed skillet or Dutch oven, melt 1 tablespoon of butter over medium-high heat. Once foaming, add the mushrooms in batches. Sauté until they have released their moisture and turned a golden brown (about 8-10 minutes). Remove mushrooms and set aside.
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4
In the same pan, add the remaining 2 tablespoons of butter. If using bacon (Speck), add it now and fry until the fat renders and it becomes slightly crispy.
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5
Lower the heat to medium and add the minced shallots. Sauté for 3-4 minutes until translucent and soft, but not browned.
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6
Stir in the minced garlic and fresh thyme, cooking for just 1 minute until fragrant.
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7
Sprinkle the flour over the shallot mixture and stir constantly for 1-2 minutes to create a light roux. This will thicken our sauce later.
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8
Deglaze the pan by pouring in the white wine. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan.
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9
Slowly whisk in the stock followed by the heavy cream. Bring the mixture to a gentle simmer.
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10
Add the sautéed mushrooms back into the pan. Let the dish simmer gently for 5-7 minutes until the sauce has thickened to a silky consistency.
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11
Stir in the crème fraîche for added richness and a slight tang. Do not let the sauce boil vigorously after this point.
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12
Season generously with salt, freshly ground black pepper, a pinch of nutmeg, and the lemon zest.
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13
Just before serving, stir in the vast majority of the chopped parsley, saving a small handful for the final garnish.
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14
Taste one final time—mushrooms love salt, so adjust if the flavors feel muted. Serve immediately while piping hot.
💡 Chef's Tips
Use a variety of mushrooms for the best flavor profile; the mix of textures between firm porcini and soft buttons is divine. Never crowd the pan when browning mushrooms; if you do, they will steam in their own juice rather than caramelize. For a vegetarian version, simply omit the bacon and ensure your stock is vegetable-based; the flavor remains incredibly deep. If the sauce becomes too thick, loosen it with a splash more stock or a tablespoon of water. Always use fresh nutmeg; the pre-ground variety lacks the essential oils that make this dish truly authentic.
🍽️ Serving Suggestions
Semmelknödel (German Bread Dumplings) are the classic and most essential accompaniment to soak up the sauce. Serve alongside a crisp green salad with a sharp vinaigrette to cut through the richness of the cream. A glass of dry German Riesling or a cold Weissbier (wheat beer) pairs beautifully with the earthy tones. For a meat-eater's feast, serve these mushrooms as a decadent topping for a veal Schnitzel. Top with an extra dollop of cold lingonberry jam (Preiselbeeren) on the side for a traditional sweet-tart contrast.