German Creamy Mushrooms with Bacon
Ingredients
- 500 gButton mushroom (trimmed and quartered)
- 100 gSmoked lardons
- 1 pcOnion (sliced)
- 30 gSalted butter
- 100 mlDry white wine
- 200 mlCream
- 1 tspCaraway seeds
- 1 tbspParsley (chopped)
- 1 pinchBlack pepper ground
- 1 pinchGray sea salt
Method
Firmed mushrooms coated in a rich, reduced cream sauce. The smokiness of bacon and caraway seeds provide that classic German tavern signature.
- 1
Trim the button mushrooms and cut them into quarters. Finely slice the yellow onion.
- 2
In a sauté pan, melt the salted butter. Once foaming, add the onion and smoked bacon. Sauté until the onion is translucent.
- 3
Increase the heat and toss the mushrooms into the pan. Sauté vigorously to brown them. They should remain firm and not boil in their own juices.
- 4
Deglaze with the dry white wine. Scrape the browned bits from the bottom of the pan and reduce until nearly dry.
- 5
Pour in the cream and add the caraway seeds. Reduce over medium heat until the sauce coats the back of a spoon. Finish with chopped parsley and pepper.
Frequently asked questions
How do you get this dish right?
- Don't over-salt early: the bacon and salted butter already provide plenty of salt.
- For a glossy sauce, reducing the white wine is key; it concentrates flavors before adding the cream.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a saucepan.
