Rahmschwammerl

Name: Rahmschwammerl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: German
Ingredients: 1 lb cremini mushrooms, sliced; 2 tbsp unsalted butter; 1 small yellow onion, finely diced; 2 garlic cloves, minced; 1 tbsp all-purpose flour; 1 cup vegetable broth; 1/2 cup sour cream; 1/4 cup heavy cream; 2 tsp fresh lemon juice; 1/4 cup fresh parsley, finely chopped

A traditional Bavarian mushroom ragout cooked in a silky cream sauce finished with fresh herbs and lemon juice.

30 minEasyServes 4220 cal/serving

GermanDinnerStovetopVegetarianLow CarbNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

1 lb cremini mushrooms, sliced
2 tbsp unsalted butter
1 small yellow onion, finely diced
2 garlic cloves, minced
1 tbsp all-purpose flour
1 cup vegetable broth
1/2 cup sour cream
1/4 cup heavy cream
2 tsp fresh lemon juice
1/4 cup fresh parsley, finely chopped

Instructions

1

Melt 2 tbsp unsalted butter in a large skillet over medium-high heat.
2

Add 1 lb sliced cremini mushrooms and sauté for 6 to 8 minutes until browned and liquid evaporates.
3

Add 1 small finely diced yellow onion and 2 minced garlic cloves, cooking for 3 minutes until softened.
4

Sprinkle in 1 tbsp all-purpose flour and stir constantly for 1 minute.
5

Slowly pour in 1 cup vegetable broth, scraping up any browned bits, and simmer for 3 minutes until thickened.
6

Reduce heat to low and stir in 1/2 cup sour cream, 1/4 cup heavy cream, and 2 tsp fresh lemon juice until smooth.
7

Remove from heat and stir in 1/4 cup finely chopped fresh parsley before serving.

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Questions

What is Rahmschwammerl?

A traditional Bavarian mushroom ragout cooked in a silky cream sauce finished with fresh herbs and lemon juice. This reference files it under German dinner: made on the stovetop, rated easy and about 30 minutes start to finish.

What can I use instead of sour cream in Rahmschwammerl?

The entry for Rahmschwammerl calls for 1/2 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I make Rahmschwammerl dairy-free?

Yes. The dairy in Rahmschwammerl is 2 tbsp unsalted butter, 1/2 cup sour cream, 1/4 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Is Rahmschwammerl keto-friendly?

A serving of Rahmschwammerl carries 11 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 55 percent of the budget; against a moderate 100 g low-carb day it is 11 percent.

How do I store and reheat Rahmschwammerl?

Refrigerate what is left of Rahmschwammerl within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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