Bavarian Mushroom Stew with Dumplings

Creamy mushroom stew with bread dumplings is shown in a enamelled cast iron dish with a serving spoon holding sliced mushrooms.

Bavarian Mushroom Stew with Dumplings

A delightful creamy mushroom stew recipe traditional to the region of Bavaria where it is known as Bayerische Schwammerlbrühe. Commonly served with bread dumplings for a filling vegetarian meal or ladled over schnitzel or spatzle as a cream of mushroom sauce.

5 from 2 votes

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Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 564kcal

Author: Milena Perrine

Ingredients

20 oz mushrooms*
4-5 shallots**
2 tablespoon clarified butter ghee
½ cup white wine preferrably dry
2 teaspoon salt
½ teaspoon pepper
thyme (optional, 1 teaspoon dried or picked leaves of 4-5 sprigs)
2 cups heavy cream
1 small bunch parsley finely chopped

Instructions

Finely dice the shallots or onion. Clean and cut the mushrooms depending on their size - slice, quarter or cut in half.
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.
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.
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 the heat and add finely chopped parsley just before serving.
Make Bread Dumplings (Semmelknodel) or Pretzel Dumplings to serve with the stew as traditionally done in Bavaria.

Notes

*such as cremini, white button, chanterelles, porcini, shiitake (if shiitake remove the woody stems)

**alternatively use 1 large onion

Nutrition