📝 About This Recipe
A quintessential celebration of the late summer harvest, Pfifferlinge in Rahm features delicate golden chanterelle mushrooms bathed in a silky, herb-flecked cream sauce. This Bavarian classic captures the essence of the German forest, balancing the earthy, peppery notes of the mushrooms with the richness of crème fraîche and a bright touch of lemon. It is a comforting, elegant dish that showcases why these wild mushrooms are often referred to as 'Gold of the Woods'.
🥗 Ingredients
The Mushrooms
- 500 grams Fresh Chanterelles (Pfifferlinge) (cleaned thoroughly, larger ones halved)
- 1 tablespoon Flour (only if using the 'flour-wash' cleaning method)
Aromatics & Base
- 2 pieces Shallots (very finely diced)
- 1 clove Garlic (minced)
- 2 tablespoons Unsalted Butter (high quality)
- 50 grams Smoked Bacon (Speck) (finely diced; optional for extra depth)
The Cream Sauce
- 60 ml Dry White Wine (Riesling or Pinot Blanc) (optional, for deglazing)
- 200 ml Heavy Cream (Sahne) (at room temperature)
- 2 tablespoons Crème Fraîche (adds a lovely tang)
- 100 ml Vegetable Broth (concentrated)
- 1/2 teaspoon Lemon Juice (freshly squeezed)
Seasoning & Herbs
- 1/2 bunch Fresh Parsley (finely chopped)
- 1 tablespoon Fresh Chives (snipped into small rings)
- to taste Sea Salt
- to taste Black Pepper (freshly ground)
- 1 pinch Nutmeg (freshly grated)
👨🍳 Instructions
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1
Clean the chanterelles carefully using a soft brush or paper towel to remove pine needles and grit. Avoid soaking them in water as they act like sponges; if very dirty, toss them in a bowl with a little flour and water briefly, then dry immediately.
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2
Trim the very ends of the mushroom stems and cut any particularly large chanterelles in half so all pieces are relatively uniform in size.
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3
Finely dice the shallots and mince the garlic. If using bacon (Speck), dice it into tiny cubes.
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4
Heat a large stainless steel or cast-iron skillet over medium-high heat. Add the diced bacon and fry until the fat renders and it becomes slightly crispy.
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5
Add the butter to the skillet. Once foaming, add the chanterelles. Sauté them for 4-5 minutes. The mushrooms will first release liquid and then start to brown slightly.
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6
Add the shallots to the pan with the mushrooms and sauté for another 2 minutes until translucent. Add the garlic for the final 30 seconds to avoid burning.
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7
Deglaze the pan with the white wine (if using), scraping up any browned bits (fond) from the bottom. Let the wine reduce by half.
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8
Pour in the vegetable broth and the heavy cream. Bring the mixture to a gentle simmer.
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9
Lower the heat to medium-low and stir in the crème fraîche. Let the sauce simmer for 3-5 minutes until it thickens to a coating consistency.
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10
Season the sauce with sea salt, plenty of freshly ground black pepper, and a tiny pinch of freshly grated nutmeg.
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11
Stir in the fresh lemon juice to brighten the flavors and cut through the richness of the cream.
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12
Remove from heat and fold in the freshly chopped parsley and chives.
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13
Taste one last time—chanterelles love pepper, so don't be shy with the grinder. Serve immediately while piping hot.
💡 Chef's Tips
Never wash chanterelles under running water if possible; they lose their texture and flavor. Use a pastry brush instead. Ensure your pan is hot before adding the mushrooms to get a good sear rather than just boiling them in their own juices. If the sauce is too thin, let it simmer a minute longer; if too thick, add a splash more broth or cream. For a vegetarian version, simply omit the bacon; the mushrooms provide plenty of savory 'umami' on their own. Always use fresh nutmeg—the pre-ground powder lacks the aromatic oils that make this dish sing.
🍽️ Serving Suggestions
Serve alongside 'Semmelknödel' (German bread dumplings) to soak up every drop of the cream sauce. Pair with a crisp German Riesling or a Weissburgunder (Pinot Blanc) to complement the earthy tones. It makes a fantastic topping for a simple pan-seared pork medallion or Schnitzel. Serve over fresh ribbon pasta like Tagliatelle or Spätzle for a hearty vegetarian main course. Garnish with a few extra sprigs of fresh parsley and a lemon wedge on the side.