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

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.

Questions

Can I make Rahmschwammerl dairy-free?

Yes. The dairy in this entry 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.

Can I make Rahmschwammerl gluten-free?

Yes. The gluten in this entry is 1 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Rahmschwammerl keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Rahmschwammerl?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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