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cookbook_challengeSchwammerlbrühe (Bavarian Mushroom Stew with Dumplings)
I got the recipe from Craft Beering, but it's stashed on my phone, so sorry for no linkage.
Ingredients:
20 oz mushrooms
4-5 shallots
2 tbsp clarified butter (ghee)
½ cup white wine (preferably dry)
2 tsp salt
½ tsp pepper
thyme, (optional, 1 tsp dried or picked leaves of 4-5 sprigs)
2 cups heavy cream
1 small bunch parsley, finely chopped
Instructions:
1. Finely dice the shallots or onion. Clean and cut the mushrooms depending on their size – slice, quarter or cut in half.
2. Heat a large, deep pan over medium-high. Add the butter and saute the shallots for a minute or so. Add the mushrooms, stir well and saute for a couple of more minutes.
3. Deglaze with the white wine and scrape off all brown bits from the bottom of the pan. Let the wine evaporate, then season with salt, pepper and if using thyme add it.
4. Pour the heavy cream over the mushrooms, stir and bring to simmer. Let simmer for about 5 minutes until the cream begins to thicken slightly. Remove from heat and add finely chopped parsley just before serving.
I substituted one large onion for the shallots, used regular butter, only used half the salt, used dried parsley, and left out the thyme (and did not miss it). I only quartered the mushrooms, which I though was fine, but my mother complained were too big. Everyone agreed it was extremely tasty though, and that is really the point. I did not make bread dumplings. Instead, we ladled the soup over chunks of pretzel rolls.
There was a little bit left over, so the next day, I added some leftover hamburger to it and heated it up over noodles for an impromptu stroganoff for one. Also, very good.
I got the recipe from Craft Beering, but it's stashed on my phone, so sorry for no linkage.
Ingredients:
20 oz mushrooms
4-5 shallots
2 tbsp clarified butter (ghee)
½ cup white wine (preferably dry)
2 tsp salt
½ tsp pepper
thyme, (optional, 1 tsp dried or picked leaves of 4-5 sprigs)
2 cups heavy cream
1 small bunch parsley, finely chopped
Instructions:
1. Finely dice the shallots or onion. Clean and cut the mushrooms depending on their size – slice, quarter or cut in half.
2. Heat a large, deep pan over medium-high. Add the butter and saute the shallots for a minute or so. Add the mushrooms, stir well and saute for a couple of more minutes.
3. Deglaze with the white wine and scrape off all brown bits from the bottom of the pan. Let the wine evaporate, then season with salt, pepper and if using thyme add it.
4. Pour the heavy cream over the mushrooms, stir and bring to simmer. Let simmer for about 5 minutes until the cream begins to thicken slightly. Remove from heat and add finely chopped parsley just before serving.
I substituted one large onion for the shallots, used regular butter, only used half the salt, used dried parsley, and left out the thyme (and did not miss it). I only quartered the mushrooms, which I though was fine, but my mother complained were too big. Everyone agreed it was extremely tasty though, and that is really the point. I did not make bread dumplings. Instead, we ladled the soup over chunks of pretzel rolls.
There was a little bit left over, so the next day, I added some leftover hamburger to it and heated it up over noodles for an impromptu stroganoff for one. Also, very good.
