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Oma's German Mushroom Gravy (Champignons mit Sahnesosse)
by: Gerhild Fulson / Oma Gerhild shares German recipes rooted in family tradition.
Serve as fried mushrooms or turn them into a traditional Jägersauce, just like Oma! Try serving this over top of Rouladen!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! When you're cooking your mushrooms, it will look like you have LOTS, but as thy cook they shrink down by half as their moisture is released.
Loosing moisture during cooking is OK. It means that the flavor is concentrated! Add an onion for deeper flavor ... check below for how to do that.
... add some onions to this ...
Want a darker gravy with an absolutely wonderful taste?
Use the recipe below, but first, 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. You may need (or want) to add more cream to the sauce. Season and enjoy!
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Preparing Mushrooms ...
Be careful when you are cleaning the mushrooms. Do not let them soak in water. They are like sponges! They'll absorb the water. If you absolutely must use water, then do so in a colander with running water.
The best way to clean the mushrooms is to use a brush. You can buy a special mushroom brush to make this easier.
As with many traditional German vegetable dishes, cream is used to make the sauce. You can omit this if you really want to, but it's such a treat to include it.
Oma says,
In the above photo, I'm serving the mushroom sauce with breaded pork chops and mashed potatoes. A meal fit for royalty, is what my hubby says!
Ready to cook some mushroom gravy?
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
Servings:
4 servings
Ingredients:
- 2 pounds mushrooms, cleaned
- about 2 tablespoons butter/oil
- ⅓ cup cream (see hints below)
- salt, pepper, fresh parsley
Instructions:
- Cut mushrooms either in quarters or slice them.
- Melt butter over medium heat in frying pan. Add mushrooms and fry gently for about 10 minutes, until tender.
- Add cream, increase heat, and cook until reduced to a creamy sauce.
- Season with salt and pepper.
- Sprinkle with chopped parsley.
Hints:
- 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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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
12.10.2023 revision update
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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.
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