Schwammerlragout

Ingredients

• 600 gmixed forest mushrooms
• 1onion — chopped
• 200 mlcream
• 100 mlvegetable broth
• 2 tbspbutter
• fresh parsley — chopped
• Semmelknödel — to serve
• to tastefine sea salt and black pepper

Method

1. Begin by cleaning 600 g of mixed forest mushrooms. Use a damp cloth or brush to gently remove any dirt. Avoid washing them under running water as they can absorb moisture and become soggy. Slice the mushrooms into even pieces to ensure they cook uniformly. Finely chop 1 onion and set aside.
2. In a large skillet or sauté pan, melt 2 tbsp of butter over medium heat. Once the butter has melted and starts to foam, add the chopped onion. Cook the onion gently, stirring occasionally, until it becomes translucent and sweet, which should take about 5 to 7 minutes. This slow cooking process will enhance the flavor of the dish.
3. Add the sliced mushrooms to the pan with the onions. Increase the heat to medium-high and sauté the mushrooms. Stir frequently until they release their moisture and begin to brown. The mushrooms should have a golden color and a slightly firm texture when they are ready.
4. Pour in 100 ml of vegetable broth, stirring to deglaze the pan and incorporate any browned bits from the bottom. Allow the mixture to simmer for a few minutes until the liquid reduces slightly, enhancing the flavors.
5. Reduce the heat to medium and add 200 ml of cream to the pan. Stir well to combine, and let the mixture simmer gently until the sauce thickens and coats the back of a spoon. The cream will give the ragout a rich and velvety texture.
6. Season the Schwammerlragout with fine sea salt and freshly ground black pepper to taste. Chop a handful of fresh parsley and stir it into the ragout for a burst of freshness and color.
7. Serve the Schwammerlragout warm, accompanied by Semmelknödel. The dumplings will soak up the rich sauce, making for a comforting and satisfying meal. Enjoy the dish as Bavarian forest cooks intended, with no apologies for a second helping.