Pichelsteiner for Vegetarians

A delicious mushroom dish for any occasion!

Men’s mushrooms on meadow In the Bavarian Forest there used to be Schwammerl galore. This is just as true today, especially where people could keep their secret places just as really secret. What didn’t become the famous “Schwammerlbreih mit Semmelknödeln”, the Bäürinnen dried and stored in cotton bags for the winter. And because in August the farmer’s garden gave vegetables in abundance, the Schwammerlpichelsteiner was invented at some point. The Schwammerlpichelsteiner is the refined vegetable stew of the Waldler. It does not need meat. This distinguishes it from the traditional Pichelsteiner, which has beef and pork as its base.

We can use all the vegetables that the summer garden has to offer:

Here’s how to make it:

Herrenpilz-Paerchen Clean the mushrooms and cut them to perhaps three by three centimeters, Small whole! Cut the vegetables into bite-sized quarters. Do not cut off the parsley too much. Melt the lard in a saucepan, add the mushrooms, and the vegetables in layers. Season each layer a tiny bit with salt and season with pepper. Add caraway seeds to taste. At low temperature, the Schwammerlpichelsteiner takes about half an hour in a medium saucepan.

Do not stir, just check carefully with the cooking spoon at the side edge of the pot to see if there is still a tiny bit of liquid in the bottom. Add more water if needed. It b

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