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Rahmschwammerl
Creamy Mushroom Sauce
A rich and creamy mushroom sauce, often made with chanterelles (Eierschwammerl) or other seasonal mushrooms. It's a popular side dish or a light main course, typically served with Semmelknödel or Spätzle.
🧂 Ainekset
- 500 g Mixed mushrooms (e.g., chanterelles, cremini, oyster)(cleaned and sliced)
- 50 g Butter
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp All-purpose flour
- 250 ml Vegetable or beef broth(about 1 cup)
- 200 ml Heavy cream(about 1 cup)
- 2 tbsp Fresh parsley(chopped)
- to taste Salt
- to taste Black pepper
- 1 tsp Lemon juice(optional)
👨🍳 Ohjeet
- 1
Melt butter in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened and translucent.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown.
- 4
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to cook out the raw flour taste.
- 5
Gradually whisk in the broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
- 6
Pour in the heavy cream and stir. Continue to simmer gently until the sauce thickens to your desired consistency.
- 7
Stir in the chopped fresh parsley and optional lemon juice. Season with salt and pepper to taste.
💡 Ammattilaisvinkit: A squeeze of lemon juice brightens the flavors. - 8
Serve hot, typically with Semmelknödel or Spätzle.
💡 Ammattilaisvinkit: Garnish with extra parsley if desired.
💡 Ammattilaisvinkit
- ✓Use a mix of mushrooms for a more complex flavor.
- ✓Don't overcrowd the pan when cooking mushrooms; cook in batches if necessary to ensure they brown properly.
- ✓For a richer sauce, you can add a tablespoon of sour cream at the end.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a splash of white wine to the pan after sautéing the onions.
- Incorporate a pinch of nutmeg for warmth.