Dish

Rahmschwammerl

Creamy Mushroom Sauce

Rahmschwammerl is made by sautéing mushrooms in butter and then simmering them in a cream sauce. The dish is typically served with bread dumplings or spaetzle. The cream sauce is made with heavy cream, onions, and garlic, and is seasoned with salt, pepper, and nutmeg. The mushrooms used in the dish are typically wild mushrooms, such as chanterelles or porcini. Rahmschwammerl is a rich and indulgent dish that is perfect for special occasions or when you want to treat yourself to something delicious.

European cuisine› German cuisine

Side Dish

Origins and history

Rahmschwammerl originated in Bavaria, Germany, and has been a popular dish in the region for centuries. It is often served in traditional Bavarian restaurants and is a staple of the region's cuisine.

Dietary considerations

This dish is not suitable for those who are lactose intolerant or allergic to mushrooms.

Variations

There are many variations of Rahmschwammerl, with some recipes calling for the addition of bacon or onions. Some recipes also call for the use of different types of mushrooms, depending on what is available.

Presentation and garnishing

Rahmschwammerl should be served in a deep bowl, with the bread dumplings or spaetzle on the side. The dish can be garnished with fresh parsley or chives.

Tips & Tricks

When making the cream sauce, be sure to simmer it gently to prevent it from curdling. You can also add a splash of white wine to the sauce for extra flavor.

Side-dishes

Bread dumplings or spaetzle are the perfect side dishes to serve with Rahmschwammerl. The dumplings or spaetzle can be used to soak up the delicious cream sauce.