Rahmschwammerl Recipe

Rahmschwammerl, a beloved dish from Bavaria, is a creamy mushroom stew that celebrates the earthy flavors of fresh mushrooms and the richness of cream. This traditional German recipe is usually served with Semmelknödel (bread dumplings) or Spätzle, making it a hearty vegetarian main course or a comforting side dish. Its name comes from “Rahm” (cream) and “Schwammerl” (Bavarian dialect for mushrooms). If you want to bring authentic Bavarian flavors to your table, this Rahmschwammerl recipe is the perfect place to start.

Traditional Rahmschwammerl Recipe – Creamy German Mushroom Dish

Recipe by Emma Cooper

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

310

kcal

Ingredients

1 1/2 pounds (700g) mixed mushrooms (button, chanterelle, porcini, or cremini)
3 tablespoons butter
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups vegetable broth
1 cup heavy cream or sour cream
1 teaspoon fresh lemon juice
1/4 teaspoon nutmeg
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped

Directions

Clean the mushrooms gently with a damp cloth and slice them evenly.
In a large skillet, melt the butter over medium heat. Add onions and sauté until soft and translucent.
Stir in the garlic and mushrooms. Cook for 6–8 minutes until the mushrooms release their juices and begin to brown.
Sprinkle flour over the mixture and stir to coat, cooking for 1 minute.
Gradually pour in the vegetable broth, stirring to avoid lumps. Bring to a gentle simmer.
Add cream (or sour cream), nutmeg, salt, and pepper. Stir well and let the sauce thicken for 5–7 minutes.
Finish with lemon juice and fresh parsley.
Serve hot with bread dumplings, spaetzle, or crusty bread.

Nutrition Facts (per serving)

Calories: 310
Protein: 7g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 65mg
Carbohydrates: 16g
Fiber: 3g
Sugar: 5g
Sodium: 320mg

Tips for Authentic Rahmschwammerl

Use mixed mushrooms: Combining varieties like chanterelles and porcini adds depth of flavor.
Thicker sauce: Simmer a little longer or add more flour if you prefer a thicker, stew-like consistency.
Lighter option: Substitute half of the cream with milk or crème fraîche for a lighter version.
Make it vegan: Use plant-based cream and vegetable oil instead of butter.

What to Serve with Rahmschwammerl

This creamy mushroom dish is traditionally enjoyed with:

Semmelknödel (bread dumplings): A Bavarian classic that soaks up the creamy sauce. Try our bread stuffing balls recipe for a similar bread-based side.
Spätzle: Soft German egg noodles that complement the sauce perfectly.
Rustic bread: Freshly baked bread makes a quick and easy pairing.

Storage & Leftovers

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended, as the cream may separate when thawed.
Reheat: Warm gently over low heat, adding a splash of broth or cream to restore the sauce’s consistency.

FAQs About Rahmschwammerl

1. Can I use dried mushrooms?
Yes, soak them in warm water for 20 minutes, then add both the mushrooms and strained soaking liquid for extra flavor.

2. Can I prepare Rahmschwammerl ahead of time?
Yes, but it’s best reheated gently to avoid splitting the cream.

3. Is Rahmschwammerl vegetarian?
Traditionally, yes. Just make sure to use vegetable broth instead of chicken stock.

Final Thoughts

This Rahmschwammerl recipe is a true taste of Bavaria rich, creamy, and deeply flavorful. Whether served with dumplings, noodles, or fresh bread, it’s a dish that highlights the simple beauty of mushrooms in a comforting cream sauce.

If you enjoy European recipes, don’t miss our koliva recipe for a traditional treat or explore our banana bread recipe for a sweet homemade classic.

Bring Bavarian comfort to your table with this delicious Rahmschwammerl recipe and enjoy a cozy, satisfying meal.