German Creamy Mushrooms with Bacon

Firmed mushrooms coated in a rich, reduced cream sauce. The smokiness of bacon and caraway seeds provide that classic German tavern signature.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 309
• Protein: 9 g
• Carbs: 8 g
• Fat: 25 g

Ingredients

• 500 g Button mushroom ( trimmed and quartered )
• 100 g Smoked lardons
• 1 piece Onion ( sliced )
• 30 g Salted butter
• 100 ml Dry white wine
• 200 ml Cream
• 1 tsp Caraway seeds
• 1 tbsp Parsley ( chopped )
• 1 pinch Black pepper ground
• 1 pinch Gray sea salt

Instructions

1. Preparing the vegetables

   Trim the button mushrooms and cut them into quarters. Finely slice the yellow onion.

2. Browning the base

   In a sauté pan, melt the salted butter. Once foaming, add the onion and smoked bacon. Sauté until the onion is translucent.

3. Sautéing the mushrooms

   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. Deglazing and reducing

   Deglaze with the dry white wine. Scrape the browned bits from the bottom of the pan and reduce until nearly dry.

5. Cream binding

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a saucepan.