German Mushrooms Recipe

B. Sporrer/ J.Skowronek/Stockfood Creative/Getty Images
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 4 servings
Ratings (11)

The food stands at German fairs have many great dishes such as Mushrooms with Garlic Sauce or Marktchampignons in Knoblauchsosse (literally "market mushrooms in garlic sauce"). Many people want to recreate them at home, and they are easy!

The French influence on ​German cuisine can be seen in the name of this dish -- champignons is the French word for "mushrooms."  If you have ever visited Germany and eaten at these fairs, you will want to try this recipe.

Wild mushrooms abound in Germany's lush forests. If you decide to do a little foraging of your own, keep these mushrooms tips and warnings in mind.

Traditionally, this recipe is made with button mushrooms, but you can experiment with Pfifferlinge (chanterelles), or a mixture of several kinds of mushrooms. Morels would be perfect in the spring.

What You'll Need

  • For the Mushrooms:
  • 1 pound small button mushrooms
  • 1 tablespoon butter
  • 1 tablespoon oil
  • For the Sauce:
  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1 to 2 cloves garlic, minced
  • 1 cup heavy cream
  • 3 tablespoons chopped, fresh parsley
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon salt or to taste
  • Dash Worcestershire sauce

How to Make It

  1. Clean 1 pound small button mushrooms. If they are large, halve them or quarter them (as in the picture).
  2. Melt 1 tablespoon butter in a frying pan and heat 1 tablespoon oil with it. Add the mushrooms and sauté until the mushrooms are browned and have shrunk.
  3. Make the sauce: while the mushrooms are cooking, in a smaller frying pan, heat 1 tablespoon butter and cook 1/2 cup finely chopped onion until it just begins to turn brown. Add 1 to 2 cloves minced garlic and sauté for 1 minute.
  1. Stir in 1 cup heavy cream and bring to a boil. Cook until slightly reduced and thick. Stir in 3 tablespoons chopped fresh parsley, 1/2 teaspoon lemon pepper, 1/4 teaspoon salt or to taste and a few drops Worcestershire sauce to taste.
  2. Serve sauce with sautéed mushrooms, rewarming as necessary.