Bavarian rahmschwammerl

Bavarian rahmschwammerl




Having written about my mum’s great cooking, I’ve got to share this popular and very traditional German stroganoff-style recipe with you. If you head for the Bavarian alps you’ll be certain to find this dish on the menu of any chalet or mountain restaurant.
It’s quick, easy and a tasty winter warmer for the whole family.

Serves 4 | Prep 10 mins | Cook 15 mins
2 tbsp dairy-free margarine
1 onion, chopped
500g mixed mushrooms (e.g. button and chestnut mushrooms), sliced
500ml vegetable stock
100ml white wine
20g fresh parsley, finely chopped
3 tbsp cornflour
250ml dairy-free cream
pinch of nutmeg
plenty of black pepper and salt

1 Melt the margarine in a large pan and sauté the onion over a medium heat until softened.
Add the mushrooms, cover, and cook for about 5 minutes.

2 Stir in the stock, wine and chopped parsley and keep simmering for a few more minutes.

3 Use a little soya milk or wine to make a smooth paste with the cornflour. 
Add this paste and the cream to your pan. 
Keep stirring continuously until the sauce has thickened. Season with nutmeg, pepper and salt to taste.

4 This dish is often served with a traditional
German dumpling, but for a quick family meal we like to eat it with rice and a leafy salad.

Per se rving 283 cals, fat 17g, sat fat 7.5g, carbs 27g, sugars 5.5g, protein 4g, salt 1.1g, fibre 2.2g
Bavarian rahmschwammerl Reviewed by Unknown on 2/28/2020 Rating: 5
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