Pilze in Sahnesosse Mushrooms in Cream Sauce
Indulge in the comforting elegance of "Pilze in Sahnesosse"—a luscious German-inspired dish where tender mushrooms bask in a velvety cream sauce. This quick yet indulgent recipe combines earthy cremini or wild mushrooms with the aromatic duo of garlic and onion, all brought together by a rich blend of heavy cream, white wine, and a touch of nutmeg for extra depth. Finished with fresh parsley for a vibrant touch, this sauce is perfect over pasta, rice, or crusty bread. With just 30 minutes from prep to plate, this creamy mushroom sauce is a must-try for weeknight dinners or as an impressive side dish for special occasions.
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Recipe Information
Ingredients
- 500 grams Fresh mushrooms (e.g., cremini, button, or wild mushrooms)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 60 milliliters Dry white wine
- 200 milliliters Heavy cream
- 100 milliliters Chicken or vegetable stock
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Nutmeg, freshly grated (optional)
Instructions
Clean the mushrooms using a damp paper towel or soft brush. Slice them evenly.
Heat a large skillet over medium heat and add the butter and olive oil. Once the butter has melted, add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
Increase the heat to medium-high and add the sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have softened and released their moisture. Allow the liquid to evaporate.
Pour in the white wine and stir, scraping any browned bits off the bottom of the pan. Let it simmer for 2-3 minutes until the wine reduces slightly.
Lower the heat to medium and add the heavy cream and stock. Stir well and let the sauce simmer for 5 minutes until it thickens slightly.
Season the sauce with salt, black pepper, and a pinch of nutmeg if using. Adjust the seasoning to taste.
Stir in the chopped parsley, reserving a small amount for garnishing.
Remove the skillet from heat and serve the mushrooms in cream sauce immediately. Garnish with the reserved parsley. Enjoy!
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 2832 mg | 123% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 15.6 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1932 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
