Here in Germany, it is common to have big markets almost all year round with booths for shopping and food. Every little event or holiday can be “used” to open up one of these markets in popular spots throughout a city. Christmas markets are only the tip of the iceberg here, but probably the most known markets. Anyway. On almost all of these markets, you have those food booths with typical dishes – bratwurst, buletten (the German version of burgers) and stuff like that. One of my favorite dishes from these markets is definitely Fried Mushrooms in a Creamy Sauce with loads of garlic. Since we are in the middle of a pandemic and no markets are open, I decided to treat myself to a big pan of these delicious mushrooms (and some fried potatoes).
If you go to one of these markets and order a bowl of these creamy mushrooms, you normally have to dig deep into your pockets. Unlike a bratwurst, the mushrooms cost a penny or two ;) But If you know how they are done and that you need good quality products to get a good result, you understand that these mushrooms cannot be sold cheap (if the person making them wants to make some profit with it). Well… luckily you can make this dish easily at home and that will be cheaper at the end (most of the time). I guess. Depending on where you go shopping for the ingredients ;P
Anyway. I like to make this dish with a lot of garlic, some bacon and cream… and by “a lot” I mean “really a lot of garlic”. We love garlic here but if you are a bit “sensitive” you can use a smaller dose, of course. Unlike the Christmas market version of the dish, these mushrooms here are also topped with some cheese after simmering in the pan. We all know – everything gets even better when it’s been topped with cheese! You don’t have to do that last step if you don’t want to… just saying ;) The mushrooms are delicious as they are…. but of course, the extra time in the oven and the get-together with the cheese can’t hurt! Right?
I like to serve the mushrooms with some fried potatoes – many people eat the mushrooms as they are without anything else, but I actually like the addition. You could also serve the dish with pasta or mashed potatoes. Both are delicious combinations. If you like it simple and uncomplicated, you can also eat the mushrooms with a slice of bread ;)
Well… get the bowls out and get in line for this delicious dish!
INGREDIENTS / ZUTATEN
(4 servings)
7 oz. (200g) bacon, diced
2-3 tbsp. butter, plus more if needed
26 oz. (750g) brown mushrooms
1 small red onion, finely chopped
5-6 garlic cloves, finely chopped
1/4 cup (60ml) dry white wine
1 1/2 cups (400ml) heavy cream
1 tbsp. mustard
1 tsp. fresh thyme, chopped
salt, pepper
3.5 oz. (100g) grated mozzarella
1 oz. (30g) grated parmesan cheese
1 tbsp. flat-leaf parsley, chopped
(4 Portionen)
200g Speck, gewürfelt
2-3 EL Butter, plus ggf. mehr
750g braune Champignons
1 kleine rote Zwiebel, fein gehackt
5-6 Knoblauchzehen, fein gehackt
60ml trockener Weißwein
400ml Sahne
1 EL Senf
1 TL frischer Thymian, gehackt
Salz, Pfeffer
100g geriebener Mozzarella
30g geriebener Parmesan
1 EL glatte Petersilie, gehackt
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 390°F (200°C). Dice the bacon and set aside. Peel and chop the onion and garlic. Clean the mushrooms and set everything aside.
2. Heat up a large frying pan, add the diced bacon and fry until nicely browned. Remove from the pan and set aside – leave the fat in the pan. Add some butter and let it melt, then add the mushrooms and fry for 5-7 minutes until nicely browned. Add some more butter if needed, add the chopped onion and garlic and fry until soft and slightly browned. Deglaze with the wine and cook until the liquid is reduced to half of the amount. Add the heavy cream, mustard, and fresh thyme. Add the bacon back to the pan and mix everything. Season with salt and pepper, reduce the heat and let simmer until the sauce has thickened a bit – about 4-5 minutes. If the sauce thickens too much, add some water to thin it out again.
3. If your pan is good to go into the oven you can use it, otherwise, transfer the mushrooms to a casserole dish, sprinkle with the mozzarella and parmesan cheese, and place in the upper part of the oven to melt the cheeses and get a nice crust (about 3-5 minutes). Take out of the oven, sprinkle with the chopped parsley and serve with fried potatoes or some bread.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Den Speck würfeln und zur Seite stellen. Zwiebel und Knoblauch schälen und fein würfeln. Die Champignons putzen und dann alles zur Seite stellen.
2. Eine große Pfanne erhitzen, den Speck hineingeben und auslassen, bis er schön Farbe bekommen hat, dann aus der Pfanne herausnehmen und zur Seite stellen. Das ausgelassene Fett sollte in der Pfanne bleiben. Noch etwas Butter dazugeben, schmelzen lassen und dann die Pilze darin für etwa 5-7 Minuten anbraten – sie sollten rundum schön gebräunt sein. Bei Bedarf noch etwas mehr Butter dazugeben und dann die gehackte Zwiebel und den Knoblauch zur Pfanne dazugeben und mit anschwitzen. Wenn die Zwiebeln weich sind und etwas Farbe bekommen haben, mit dem Wein ablöschen. Unter Rühren köcheln lassen, bis etwa die Hälfte des Weins verkocht ist, dann die Sahne, Senf und den Thymian dazugeben. Den Speck ebenfalls zurück in die Pfanne geben und alles vermischen. Mit Salz und Pfeffer würzen, dann die Hitzezufuhr reduzieren und die Soße für etwa 4-5 Minuten leicht köcheln lassen – die Soße sollte dabei sämig werden und etwas eindicken, aber nicht zu viel. Sollte zu viel Flüssigkeit verkochen, etwas Wasser dazugeben zum Verdünnen.
3. Sollte die verwendete Pfanne nicht ofenfest sein, die Pilze samt Soße in eine Auflaufform schütten – ansonsten alles in der Pfanne lassen. Mit dem Mozzarella und Parmesan bestreuen und dann im oberen Drittel des Ofens für 3-5 Minuten überbacken. Der Käse sollte geschmolzen sein und etwas Farbe bekommen haben. Aus dem Ofen holen und mit Bratkartoffeln oder Brot servieren.
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Here is a version of the recipe you can print easily.
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Mushrooms in a Creamy Sauce with Bacon & Garlic
- Prep Time: 00:10
- Cook Time: 00:25
- Total Time: 00:40
- Yield: 4 1x
- Category: Lunch
- Cuisine: Germany
Description
Delicious and creamy mushrooms with bacon and garlic – comfort food at its best!
Ingredients
7 oz. (200g) bacon, diced
2–3 tbsp. butter, plus more if needed
26 oz. (750g) brown mushrooms
1 small red onion, finely chopped
5–6 garlic cloves, finely chopped
1/4 cup (60ml) dry white wine
1 1/2 cups (400ml) heavy cream
1 tbsp. mustard
1 tsp. fresh thyme, chopped
salt, pepper
3.5 oz. (100g) grated mozzarella
1 oz. (30g) grated parmesan cheese
1 tbsp. flat-leaf parsley, chopped
Instructions
1. Preheat the oven to 390°F (200°C). Dice the bacon and set aside. Peel and chop the onion and garlic. Clean the mushrooms and set everything aside.
2. Heat up a large frying pan, add the diced bacon and fry until nicely browned. Remove from the pan and set aside – leave the fat in the pan. Add some butter and let it melt, then add the mushrooms and fry for 5-7 minutes until nicely browned. Add some more butter if needed, add the chopped onion and garlic and fry until soft and slightly browned. Deglaze with the wine and cook until the liquid is reduced to half of the amount. Add the heavy cream, mustard, and fresh thyme. Add the bacon back to the pan and mix everything. Season with salt and pepper, reduce the heat and let simmer until the sauce has thickened a bit – about 4-5 minutes. If the sauce thickens too much, add some water to thin it out again.
3. If your pan is good to go into the oven you can use it, otherwise, transfer the mushrooms to a casserole dish, sprinkle with the mozzarella and parmesan cheese, and place in the upper part of the oven to melt the cheeses and get a nice crust (about 3-5 minutes). Take out of the oven, sprinkle with the chopped parsley and serve with fried potatoes or some bread.
Notes
Enjoy cooking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
