Eierschwammerl Sauce Recipe

So, I recently stumbled upon this magical way to elevate your dinner vibes with just a handful of ingredients. If you’ve ever wondered what it feels like to take a cozy stroll through a mushroom-filled forest on a crisp autumn day, this Eierschwammerl sauce is basically that—but for your taste buds. Trust me, it’s an experience you definitely don’t want to miss out on!

I adore creating the rich, down-to-earth flavors of Eierschwammerl Sauce. The nuttiness of chanterelle mushrooms meets the creaminess of heavy cream and a whisper of dry white wine.

It’s a perfectly balanced dish that really lets the mushrooms take center stage. Finely chopped onion and fresh parsley, put together with a little salt and pepper, form the base of this sauce, letting it shine without overpowering it.

Eierschwammerl Sauce Recipe Ingredients

• Eierschwammerl (chanterelle mushrooms): These mushrooms are rich in vitamins, particularly D and B, and are low in carbohydrates and calories.

  They provide a delicate earthiness to the sauce.

• Onion: Onions add natural sweetness and depth of flavor, while being a good source of vitamin C and fiber.
• Butter: Adds richness and a creamy texture.

  It’s high in fat, which helps carry the flavors.

• Heavy Cream: Provides a luxurious, creamy texture, enriched with healthy fats and some proteins.
• Dry White Wine: Enhances the sauce with acidity and subtle fruity notes, helping to balance flavors.
• Parsley: Fresh and vibrant, parsley adds a touch of herbal brightness and is a source of vitamins A and C.

Eierschwammerl Sauce Recipe Ingredient Quantities

• 200g Eierschwammerl (chanterelle mushrooms), cleaned and roughly chopped
• 1 small onion, finely chopped
• 2 tablespoons butter
• 150ml heavy cream
• 50ml dry white wine
• 1 tablespoon fresh parsley, chopped
• Salt, to taste
• Freshly ground black pepper, to taste

How to Make this Eierschwammerl Sauce Recipe

1. In a large skillet over medium heat, melt the butter.

2. Finely chop the onion, and then add it to the skillet. Sauté until it is translucent, and do this for about 3-4 minutes.

3. Turn the heat up to medium-high and put in the chanterelle mushrooms.

4. Cook the mushrooms in a small amount of olive oil over medium heat until they turn tender and start to brown, about 5-10 minutes. Do not crowd the pan; work in batches if necessary. Add chopped garlic to the pan and sauté for about 30 seconds. Stir in the soy sauce, sherry, or wine, and the freshly ground pepper.

5. Into the skillet, pour the white wine, and let it simmer for 2-3 minutes to reduce slightly.

6. Lower the heat to medium. Add the heavy cream. Simmer and stir, letting the mixture thicken slightly, about 3-4 minutes.

7. Add salt and freshly ground black pepper to taste in the sauce.

8. In the freshly chopped parsley, stir.

9. Permit the sauce to continue to simmer for 1-2 minutes more, so it can achieve the consistency you want.

10. Take the Eierschwammerl sauce off the heat and serve it warm. It is perfect with not only dishes like pasta or meat, but also stands well as a sauce on its own.

Eierschwammerl Sauce Recipe Equipment Needed

1. Large skillet
2. Knife
3. Cutting board
4. Measuring spoons
5. Measuring cups
6. Spatula or wooden spoon
7. Ladle

FAQ

• What are Eierschwammerl mushrooms?The German word for chanterelle mushrooms, Eierschwammerl, translates to golden mushrooms. Unlike many other mushrooms, they do not have an earthy taste. Instead, they are rich and nutty, and some say they are the best-tasting mushroom.
• Can I use a different type of mushroom?Indeed, chanterelles impart a unique taste, but they can be swapped out for any number of other wild mushrooms or even cremini mushrooms. Just know that the flavor will change somewhat.
• What type of white wine is best?A dry white wine, such as Sauvignon Blanc or Chardonnay, complements the creaminess of the sauce beautifully.
• Is there a non-dairy substitute for heavy cream?Coconut cream or a plant-based cream substitute holds up just as well as dairy cream in this recipe, and it won’t alter the flavor profile too much. If you want to go all the way to plant-based cooking, use coconut cream or a plant-based cream substitute.
• How should I clean the chanterelles?Softly brush off dirt with a soft brush or damp cloth; do not soak them, or else they will absorb water and lose flavor.
• How is this sauce best served?Eierschwammerl Sauce complements pasta, rice, or meat dishes such as chicken or pork.
• Can I make this sauce ahead of time?It can be made a day ahead and placed in the fridge, to be gently reheated to serving temperature before serving. Do not allow it to come too close to a boil, or the cream will curdle.

Eierschwammerl Sauce Recipe Substitutions and Variations

Cremini or porcini mushrooms can be substituted for chanterelle mushrooms and provide a similar, earthy taste.
2-3 shallots can be used in place of a small onion for a milder taste.
For a different richness, use olive oil or ghee instead of butter.
Half-and-half or coconut milk can substitute for heavy cream in a lighter or dairy-free version.
Substitute chicken broth or vegetable broth for dry white wine to make the dish alcohol-free.

Pro Tips

1. Properly Clean the Chanterelles Ensure the chanterelle mushrooms are thoroughly cleaned before cooking. Use a brush or damp cloth to remove any dirt or debris. Avoid soaking them in water, as they can absorb it and become soggy.

2. Adjust Seasoning Gradually When seasoning with salt and pepper, add a little at a time and taste as you go. This will allow you to adjust the flavors precisely and avoid over-seasoning.

3. Deglaze Effectively When adding the white wine, use a wooden spoon to scrape up any fond (browned bits) from the bottom of the pan. This adds depth and richness to the sauce.

4. Control the Heat Be mindful of the heat levels throughout cooking. Saute the onions at medium heat to avoid burning, and increase to medium-high for the mushrooms to give them a good color and flavor. Reduce to medium-low when adding the cream to prevent it from curdling.

5. Finish with Extra Freshness For a more vibrant flavor, add a bit of freshly grated lemon zest or a squeeze of lemon juice right before serving. This will enhance the freshness of the dish and complement the earthy tones of the chanterelles.