Best 5 Sauted Mushrooms In Cream Sauce German Style Recipes

MUSHROOM CREAM SAUCE

Steps:

• Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately with chicken Marsala ravioli.

SPAETZLE WITH MUSHROOMS IN CREAM SAUCE

Steps:

• Gather the ingredients. Set a large pot of water, covered, to boil over high heat for the pasta.
• In a large pan over medium-low heat, melt 2 tablespoons of the butter. Add the minced garlic and shallot, lower the heat to low, and sauté until softened and transparent, about 1 to 2 minutes.
• Add the mushrooms , raise the heat to medium-low, and sauté until softened and slightly browned, about 3 minutes. Transfer the mushrooms to a bowl, cover with a lid or inverted plate to keep warm, and set aside.
• When the water is boiling, add about 1 tablespoon of coarse sea salt. When the water returns to a full rolling boil, add the pasta. Cook for 2 minutes less than package instructions (or until it is somewhat tender but there is still a white core when you take a bite of a test piece). Drain it and rinse quickly in cold water, then drain again thoroughly.
• Melt the remaining 2 teaspoons of butter in the pan used to cook the mushrooms over low heat and add the spaetzle. Add the mushrooms mixture, raise the heat to medium, and cook, stirring with a wooden spoon or spatula, until the spaetzle is slightly browned, about 2 minutes.
• Add the cream, lower the heat to low, and cook just until heated through and the cream starts to thicken, about 1 minute. Season to taste with salt and pepper.
• Transfer to a serving platter or bowl and garnish with the finely minced parsley and/or chives, if using. Serve immediately.

CREAMY MUSHROOM SAUCE

Steps:

• Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
• Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

GERMAN-STYLE MUSHROOM SAUCE

Steps:

• Melt butter in a skillet over medium heat. Add onion and mushrooms. Reduce heat to low and cover skillet. Cook for 15 minutes. Stir, cover again, and cook until tender, about 15 minutes more.
• Pour enough water into the skillet to moisten the mixture. Add bouillon; stir until dissolved. Cut bacon into small pieces over the sauce. Simmer, uncovered, for 10 minutes.
• Increase heat to medium and bring sauce to a simmer. Add sour cream and cornstarch; stir constantly for 2 minutes until sauce is blended and thickened. Remove from heat.

SAUTED MUSHROOMS IN CREAM SAUCE (GERMAN STYLE)

Steps:

• Slice the mushrooms in half if they are large, set aside.
• Fry bacon in a large pan until lightly browned. Remove from pan and set on a papertowel lined plate to drain.
• Add the butter to pan drippings along with the onions; saute until lightly browned. Next add mushrooms and cook until tender, stirring often.
• Stir in wine & spices, cover with lid and simmer over low heat for 15 minutes. Take off the heat then stir in the cream, lemon juice, & bacon.
• Reheat until just warm. Do NOT let the mixture come to a boil! Garnish with parsley.