Champignon Rahm Sauce – Creamed Mushrooms Recipe

This is super easy, and a nice accompaniment to schnitzel.   In Bavaria, it is referred to as Pilze in Sahnesoße.

Difficulty: easy.
Preparation Time: 15 minutes.
Portions: 4.

Ingredients:

  • 3 tbs butter
  • 3 tbs flour
  • 1/2 tsp nutmeg
  • 1 large can, 2 small cans, or 2 cups of fresh quartered or sliced mushrooms
  • 1 – 2 cups broth, beef, pork or vegetable
  • pinch of salt


Preparation:

  1. If preparing as a side to schnitzel, set the meat aside and keep warm, so you can use the same pan for added flavor. Otherwise, use a small saucepan.  Melt butter in pan, then add in flour and mix constantly over medium-low heat.  The trick is to get the flour a pale brown color, but do not burn.  This mixture should be paste-like.  If it is too thin, add a smidge more flour, if too thick, add a bit more butter.
  2. Add in nutmeg and continue to brown flour.
  3. If using canned, open the mushrooms and drain juice into a measuring cup.
  4. Pour mushrooms into the flour mixture, and stir, cooking this way for about a minute.
  5. Pour in broth with the juice in the cup, until you have 1 cup of liquid.  Add this to the pan and stir constantly.  Raise the temperature to medium.  **At this point, you want to monitor the thickness, and decide how thick of a sauce you want.  A total of 1.5 cups of liquid is perfect for my family, but you may have different tastes.  It thickens very quickly, so this is not a long process, and if you have 1 can of broth, that should be plenty, even if you go thinner.  You can even supplement with some hot water if necessary.
  6. Add salt, and a pinch more nutmeg if desired.  Serve immediately.
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2 comments on “Champignon Rahm Sauce – Creamed Mushrooms Recipe

  1. Thanks for the comment, Maria. This item is something every cook takes liberties with. This is how my German mother makes it. I should mention she cooks lighter for health reasons. Occasionally she and I add sour cream to the mix, and extra butter right before serving. I will try to get around to posting a creamier recipe at some point. This one turns out very nicely though, and is not heavy at all.

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