European
Germany - Side Dishes
Bayerische Rahmschwammerl mit Petersilie
Chef's Menu Description
Bavaria's beloved forest mushroom ragout: mixed wild and button mushrooms sautéed with shallots and simmered in velvety sour cream and white wine sauce.
Ingredients
- • 500g mixed mushrooms (chanterelles/Pfifferlinge, brown mushrooms, porcini), cleaned and sliced
- • 2 shallots, finely minced, 1 clove garlic minced
- • 30g butter, 60ml dry white wine, 150ml double cream, 100g sour cream (Schmand)
- • 1 bunch fresh flat-leaf parsley chopped, lemon juice, salt and black pepper
Preparation Steps
1
Phase 1
Melt butter in a wide frying pan over high heat. Add mushrooms in batches and sear for 4 minutes until golden browned. Remove to a plate.
2
Phase 2
In the same pan, sauté shallots and garlic for 2 minutes. Deglaze with dry white wine, letting it reduce by half.
3
Phase 3
Pour in cream and Schmand, bringing to a gentle simmer for 3 minutes until velvety and reduced. Season with salt, pepper, and a few drops of lemon juice.
4
Phase 4
Return mushrooms and their juices to the sauce. Simmer for 2 minutes, fold in chopped parsley, and serve piping hot with Semmelknödel.