Sauted Mushrooms in Cream Sauce German Style
Indulge in the rich and comforting flavors of traditional German cuisine with this Sautéed Mushrooms in Cream Sauce recipe. Perfectly golden cremini mushrooms are paired with a luscious, velvety sauce made from heavy cream, white wine, and a touch of nutmeg for depth. Enhanced with sautéed onions, garlic, and aromatic thyme, this dish offers an irresistible blend of earthy and creamy notes. Quick and easy to prepare in just 30 minutes, this versatile recipe can be served as a decadent side dish or spooned over your favorite accompaniments like egg noodles, spaetzle, or mashed potatoes. Garnished with fresh parsley, it’s a flavorful and elegant addition to any meal.
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Recipe Information
Ingredients
- 500 grams Cremini mushrooms (or button mushrooms)
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 small Yellow onion
- 2 cloves Garlic cloves
- 1 tablespoon All-purpose flour
- 125 milliliters White wine
- 250 milliliters Heavy cream
- 125 milliliters Chicken or vegetable broth
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Dried thyme
- 0.25 teaspoons Nutmeg
- to taste Salt
- to taste Black pepper
Instructions
Clean the mushrooms by gently wiping them with a damp cloth or brushing off dirt. Slice them into 1/4-inch thick slices.
Dice the onion finely and mince the garlic cloves.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat until melted and bubbling slightly.
Add the sliced mushrooms to the skillet in a single layer. Sauté for 5-7 minutes until the mushrooms are golden brown and have released their liquid. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring well to coat evenly. Cook for 1 minute to remove the raw flour taste.
Deglaze the skillet with the white wine, scraping the bottom of the pan to release any browned bits. Allow the wine to simmer for 2-3 minutes until reduced by half.
Reduce the heat to low and slowly stir in the heavy cream and chicken or vegetable broth. Mix well until the sauce is smooth and begins to thicken.
Return the sautéed mushrooms to the skillet. Stir to coat them in the sauce.
Season the sauce with dried thyme, grated nutmeg, salt, and black pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.
Sprinkle the fresh parsley over the mushrooms just before serving. Serve hot as a side dish or over egg noodles, spaetzle, or mashed potatoes.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 631 mg | 27% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.8 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 481 mg | 10% | |
*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.
