Bavarian Mushroom Stew with Dumplings

A Creamy Mushroom Stew with Many Uses

Known as Bayerische Schwammerlbrühe (Bavarian Mushroom Soup) or Pilzrahm (Cream of Mushroom) this delightful dish is a regional specialty of Bavaria. Essentially a thick, luxurious mushroom stew it also doubles as a hearty sauce to be ladled over classic Bavarian meat and noodle dishes.

When served as a stew it is traditionally accompanied by bread dumplings (Semmelknödel mit Pilzrahm) which are perfectly suited for mopping the mushroom goodness and the rich taste of the combination has rightfully earned it a comfort food symbol status in German cuisine. 

Typically prepared with cultivated mushrooms the dish truly shines during fall when wild chanterelles or porcini are harvested and used instead. These are the weeks when you can spot Schwammerlbrühe on the menus of biergarten and also as one of the many vegetarian options served on the Wiesn during Oktoberfest. 

Ingredients for German Creamy Mushroom Soup

Mushrooms. You can use cultivated mushrooms like white button mushrooms and cremini or wild mushrooms such as chanterelles and porcini when in season. Even though not traditional to Germany, shiitake mushrooms make a great contender in combination with cremini (as seen above).

Shallots or onion. Either use a few shallots or a large red or yellow onion. Optional - add a couple of minced cloves garlic.

(Clarified) butter. Due to its low water content, but regular butter will work just fine. 

Flour. Optional, to thicken the sauce. We typically do not use it because the heavy cream in the stew reduces perfectly fine given enough simmering time. 

White wine. Traditionally used to deglaze the pan and impart flavor before the cream is added. Use vegetable broth as a substitute.

Salt and black pepper. For seasoning the stew. Sometimes we also add a teaspoon or two of umami seasoning.

Heavy cream. The principal liquid for the dish - it is perfectly suited for simmering and becomes wonderfully infused with the flavors of the mushrooms, especially when wild mushrooms are used. 

Parsley or thyme. Mainly fresh herbs, finely chopped, like parsley are added to the cooked stew. Thyme, which is very complementary to onions and mushrooms can also be used. 

To make the dumplings use one of these two recipes - Semmelknödel Bavarian Bread Dumplings of Pretzel Dumplings. 

How to Make Creamy Mushroom Stew

Prep. Finely dice the shallots (or onion), wipe clean the mushrooms if needed and cut them, but not too small so their texture can be felt.

Saute & deglaze. In a large pan over medium-high heat the butter and immediately add the onions. Stir and saute for about a minute, add the mushrooms, saute for a couple of more minutes. Deglaze with the wine and scrape off the brown bits from the bottom of the pan. Allow the wine to evaporate, then add salt and pepper.

Simmer. Pour the heavy cream, bring to simmer and cook for a few minutes until the cream begins to thicken. Sprinkle the chopped fresh parsley once you remove the stew pot from the heat.  

Serving Ideas

• Bread dumplings. The classic way to dish up Schwammerlbrühe. Place prepared in advance dumplings into the pan with the mushroom stew and serve family style or ladle stew into bowls and place one or two dumplings in each bowl.
• Fried German meats. Ladle creamy mushrooms over pork or chicken schnitzel, or fried steak. 
• Spaetzle or thick noodles. Ladle stew over spaetzle browned in butter or cooked pasta spirals. 
• Mashed potatoes. A hearty, comfort food combination. Alternatively you can make potato dumplings. 
• Rice. Cooked wild rice tastes especially good in combination with the creamy mushrooms.
• Skillet asparagus. Another great vegeterain dish option is born when these creamy mushrooms meet blissfully blistered asparagus. 

Delicious Ways to Modify This Stew

• To amplify the umami flavor of the stew when using milder tasting cultivated mushrooms you can add reconstituted dehydrated wild mushrooms. Dried porcini serve this purpose really well - simply place a few in a little bit of hot water and let them soak for a couple of hours, then add them to the stew along with the cream and simmer.
• Another way to introduce umami that works with the cream is to work in Dijon mustard into the stew towards the end of the cooking process. Simply spoon out a ladel of the creamy liquid, mix it with mustard to taste and slowly return to the pot, stirring gently.
• Add boiled diced potatoes after the wine has evaporated and before you add the heavy cream. This is a great modification if you intend to enjoy the stew without bread dumplings.  
• Use a flavorful Bavarian beer to deglaze instead of white wine. You do no need to wait for the beer to evaporate entirely like when using wine. Good options for this purpose are bock, doppelbock, maibock and Marzen. 
• Drizzle each served portion with extra virgin olive oil for a robust fruity flavor finish.