German Sautéed Mushrooms
A savory garlic sauce accompanies pan-fried mushrooms, replicating the popular German market stand specialty.
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Instructions
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Clean 1 pound button mushrooms, halving or quartering any larger pieces.
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In a frying pan, melt 1 tablespoon butter with 1 tablespoon oil, then add the mushrooms and sauté until browned and reduced.
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Concurrently, for the sauce, heat 1 tablespoon butter in a smaller frying pan and cook 1/2 cup chopped onion until it just begins to brown.
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Add 1 to 2 minced garlic cloves to the onion, sauté for 1 minute, then stir in 1 cup heavy cream.
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Bring the cream mixture to a boil, then cook until it is slightly reduced and thick.
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Stir in 3 tablespoons fresh parsley, 1/2 teaspoon lemon pepper, 1/4 teaspoon salt, and a few drops of Worcestershire sauce.
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Serve the finished sauce over the sautéed mushrooms, rewarming if necessary.