German Mushroom Gravy Recipe: Oma's Champignons mit Sahnesosse

Make this mushroom gravy recipe, aka Champignons mit Sahnesosse, when you're wanting to elevate your dinner to something extra-ordinary.

Perfect with pork and beef ... and mashed potatoes! Make sure you make lots!

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes


Makes 4 servings


  • 2 pounds mushrooms, cleaned
  • about 2 tablespoons butter/oil
  • ⅓ cup cream (see hints below)
  • salt, pepper, fresh parsley


  1. Cut mushrooms either in quarters or slice them.
  2. Melt butter over medium heat in frying pan. Add mushrooms and fry gently for about 10 minutes, until tender.
  3. Add cream, increase heat, and cook until reduced to a creamy sauce.
  4. Season with salt and pepper.
  5. Sprinkle with chopped parsley.


  • For the cream, use either 10%, 18%, or 35% whipping cream. The higher the cream content, the quicker it will thicken. You may want to add extra cream if you want more of a saucy consistency and not let it cook as long.
  • Peel and slice a LARGE onion (or several smaller ones) and slowly caramelize in butter/oil. This can take about 5 – 10 minutes. Remove from the pan and continue with the recipe. Return the onions to the pan just before you add the cream.

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12.10.2023 revision update