Creamy mushrooms 7 March, 2023 by Martin - No comments This post may contain affiliate links, which are marked for this purpose. As an Amazon Associate I earn from qualifying purchases. Jump to the recipe Creamy mushrooms is a traditional dish of Bavarian and Austrian cuisine and consists of fried mushrooms in a creamy sauce. My recipe for creamy mushtrooms is super simple, also works vegan and goes well with many side dishes, but especially with bread dumplings. Creamy mushrooms are often eaten as a side dish with meat dishes. But they can also be eaten as a vegetarian main course with bread dumplings, pasta, potatoes or rice. This great dish is especially popular in autumn and winter. On the one hand because mushrooms are in season at this time of year, but also because creamed mushrooms are incredibly tasty as comfort food and the creamy sauce with crème fraiche is particularly warming and filling. But even out of season, you can actually enjoy this great dish all year round, as mushrooms are available in the supermarket regardless of the season. For this dish you need the following ingredients: 14.10 oz / about 400 g mushrooms: button mushrooms or chestnut mushrooms 7.05 oz / about 200 g Crème fraîche: or vegan substitute 1 onion, 2.05 oz / about 60 g: or 2 spring onions 2 tbsp chopped parsley: and/or any other herbs like chives or thyme 2 tbsp canola oil Salt: to taste Freshly ground black pepper: to taste Info: You can also use other mushrooms such as chanterelles or porcini instead of mushrooms. Wie macht man die Rahmschwammerl? You can find the list of ingredients and the steps in the recipe card below. For tips, hints and recipe suggestions, just keep reading here. Cut the mushrooms and onion First wash the mushrooms under running water and then slice them. Peel and finely chop the onion. Sauté the mushrooms and onion . Heat 2 tbsp rapeseed oil in a pan. Sauté the mushrooms and onion over a medium heat until the mushrooms have softened and turned golden brown. Cook the sauce Add a cup of crème fraîche and the chopped parsley to the mushrooms and onions in the pan and simmer everything over low to medium heat until the sauce has reached the desired consistency. Dressing and serving Season the sauce with a little salt and pepper and serve with some parsley as decoration, depending on the type of side dish. Bread dumplings or pasta go best with the sauce. Enjoy your meal. I wish you a lot of fun cooking this great comfort food. I would be happy if you share this recipe on facebook. You can find a summary of all the preparation steps and a list of all the ingredients in the recipe card, which you can also print out. Would you like to give feedback or share your thoughts with others? I think it's great. At the end of the post you can read the comments of other guests or write a comment by yourself. Let's go Creamy mushrooms Print preview Prep time: 25 minutes Serving: 4 servings 14.10 oz / about 400 g button mushrooms or chestnut mushroomsInfo: You can also use other mushrooms like chanterelle or porcini. 7.05 oz / about 200 g Crème fraîche or vegan substitute 1 onion, 2.05 oz / about 60 g or 2 spring onions 2 tbsp chopped parsley 2 tbsp canola oil Salt to taste Freshly ground black pepper to taste Instructions Wash the mushrooms under running water and slice. Peel and finely chop the onion. Heat up 2 tbsp canola oil in a pan and fry the mushrooms and the onion over medium heat until the mushrooms are soft and golden brown.Add the crème fraîche and chopped parsley to the pan and simmer over a medium heat until the sauce has reached the desired consistency.Season to taste with salt and pepper and then serve, depending on the side dish. Bread dumplings go very well with the sauce. Enjoy. how to share this post I hope you liked my post. Long nights are not uncommon for me. This is the only way I can keep up filling this blog with new content regulary. That's why the coffee supply should never being interrupted :-) If you like to you can buy me a coffee by leaving some bucks into my paypal coffee fund. That would be great.
