German Sautéed Mushrooms

B. Sporrer/ J.Skowronek/Stockfood Creative/Getty Images
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
332 Calories
31g Fat
11g Carbs
5g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 332
% Daily Value*
Total Fat 31g 40%
Saturated Fat 18g 88%
Cholesterol 83mg 28%
Sodium 268mg 12%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 5g
Vitamin C 11mg 53%
Calcium 62mg 5%
Iron 2mg 13%
Potassium 535mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 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.


For the Mushrooms:

For the Sauce:

  • 1 tablespoon unsalted butter

  • 1/2 cup finely chopped onion

  • 1 to 2 cloves garlic

  • 1 cup heavy cream

  • 3 tablespoons coarsely chopped fresh parsley

  • 1/2 teaspoon lemon pepper

  • 1/4 teaspoon salt, or to taste

  • 1 dash Worcestershire sauce

Steps to Make It

  1. Clean 1 pound small button mushrooms. If they are large, halve them or quarter them.

  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.

  4. 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.

  5. Serve sauce with sautéed mushrooms, rewarming as necessary.