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.
Want a darker gravy with an absolutely wonderful taste?
Use the above recipe, 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 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!
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.
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