Bavarian Creamy Mushrooms

Learn how to make a very popular Bavarian dish named Rahmschwammerl which is a creamy mushroom dish. This German pan dish gets its flavorful taste from the mixture of fresh and dried wild mushrooms. But if you don´t have dried mushrooms on hand you can leave this part out of the recipe.
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Creamy Jager Gravy with Bacon

Angela Schofield
You can find German Jagerschnitzel served with a creamy or a dark mushroom gravy. This recipe features a creamy sauce variation which incorporates bacon. 
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Bavarian, German
Servings 4


  • 32 oz. cremini mushrooms thinly sliced
  • 1 oz. dried wild mushroom mix
  • 1 small onion finely chopped
  • 4 oz. bacon finely chopped
  • 1 tbsp. butter
  • 2 tbsp. flour
  • 1 tsp. garlic paste
  • 1 1/4 cups vegetable stock
  • 2/3 cup heavy whipping cream
  • 1/3 cup sour cream
  • 1/2 tsp. pepper
  • 1 tsp. salt
  • 1 tbsp. chives


  • Start with soaking the dried wild mushrooms according to the package instructions and then puree them finely.
  • Prepare all your ingredients. Slice the bacon, the onions, the cremini mushrooms and the chives finely.
  • Melt the butter in a large skillet over medium high heat.
  • Add the onions and the bacon and fry for a couple of minutes.
  • Add the cremini mushrooms and fry for another couple of minutes.
  • Sprinkle with flour, stir well and simmer on low heat.
  • In the meantime, add the vegetable stock and the heavy whipping cream to the pureed mushrooms and mix well.
  • Add the mixture to the pan and stir in the sour cream.
  • Simmer for about 5-6 minutes or until the mushrooms are soft.
  • Season with salt and pepper to taste and add the chives.
  • Serve with bread dumplings or a fresh homemade roll.