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Cream added to make sauce

How to make Rahmschwammerl Recipe

This traditional Rahmschwammerl recipe features tender mushrooms simmered in a rich cream sauce with onions, garlic, white wine, and fresh herbs. A quick 30-minute German comfort food that pairs beautifully with spaetzle, pasta, rice, or bread dumplings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 People
Course: Main Course, Side Dish
Cuisine: Bavarian, German
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 lb Chanterelle mushrooms (or cremini/button)
  • 2 tsp Butter or olive oil
  • 1 medium Onion, finely diced
  • 2 cloves Garlic, minced
  • ⅓ cup Dry white wine
  • ¾ cup Vegetable broth
  • ¾ cup Heavy cream
  • 1 tsp Fresh thyme
  • ¾ tsp Salt
  • ½ tsp Black pepper
  • 2 tbsp Fresh parsley
  • 1 tsp Lemon juice (optional)
  • for serving Spaetzle, noodles, or dumplings

Equipment

  • Large skillet or sauté pan
  • Knife & cutting board
  • Wooden spoon
  • Measuring cups

Method
 

  1. Prep the mushrooms

    Gently clean mushrooms with a damp towel. Slice larger ones and keep small ones whole.👉 Avoid washing under water to prevent soggy mushrooms.
    Cleaning fresh mushrooms on wooden board

  2. Sauté aromatics

    Heat butter in a large skillet over medium heat. Add onion and cook 3–4 minutes until soft and translucent. Add garlic and sauté 30 seconds until fragrant.
    Onions and garlic sautéing in butter

  3. Brown the mushrooms

    Increase heat to medium-high. Add mushrooms in a single layer. Cook undisturbed for 3–4 minutes to allow browning. Stir occasionally until golden.👉 Browning builds deep umami flavor.
    Mushrooms browning in skillet

  4. Deglaze with wine

    Pour in white wine. Scrape up browned bits from the pan. Simmer 2–3 minutes until alcohol cooks off and liquid reduces slightly.
    Adding wine to deglaze pan

  5. Add broth and herbs

    Stir in vegetable broth and thyme. Let simmer 5 minutes to blend flavors.
    Broth and thyme added to mushrooms

  6. Make it creamy

    Lower heat and add heavy cream. Stir gently and simmer 5–7 minutes until sauce thickens to a silky consistency.
    Cream added to make sauce

  7. Season

    Add salt, pepper, parsley, and a small squeeze of lemon juice for brightness. Taste and adjust seasoning.
    Seasoning and garnishing mushrooms

  8. Serve hot

    Spoon creamy mushrooms over spaetzle, pasta, dumplings, mashed potatoes, or toasted bread. Garnish with extra parsley.
    Rahmschwammerl served over spaetzle

Video

Notes

Broth and thyme added to mushrooms
Simmer with herbs for rich depth of flavor.

Notes (Important Tips)

✔ Cook mushrooms in batches if your pan is small
✔ Use cremini for budget-friendly option
✔ Simmer gently after adding cream to avoid curdling
✔ Sauce thickens more as it cools

🔄 Variations

Vegan:
Use olive oil + coconut cream or cashew cream
Gluten-Free:
Serve over rice or potatoes
Add Protein:
Grilled chicken, schnitzel, or tofu
Extra Flavor:
Add paprika or a splash of Worcestershire

🥶 Storage & Reheating

  • Fridge: 3–4 days airtight container
  • Freezer: Up to 1 month (texture may slightly change)
  • Reheat: Low heat + splash of broth or cream

🥗 Serving Suggestions

  • Spaetzle (traditional)
  • Egg noodles
  • Mashed potatoes
  • Toasted sourdough
  • Rice or quinoa

🥑 Nutrition (Approx per serving)

  • Calories: 320
  • Protein: 7g
  • Carbs: 10g
  • Fat: 27g
  • Fiber: 2g
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