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Sauteéd Mushrooms with Creamy Garlic Sauce

Have you ever just blogged a recipe so you wouldn’t loose it?

Well, if you did blog anyway. That’s what I’m doing with this one!

Christmas Markets in Germany are known for the mushrooms at the food stands. They are sautéed in garlic and butter, and served with, or without, aioli. I am not a fan of mushrooms by the mouthful, but J tried them…and loved them!

I wanted to try to re-create them for him. There are a few dishes from our trip that I want to recreate, but we’ll just start here. I Googled, because you can find anything on Google these days, and I found a few recipes claiming to be the same. So, as usual, I took bits and pieces of recipes that seemed legit, combined with my own tweaks here and there, and ended up with something a little different but SO DELICIOUS! Even I was eating them by the forkful!

And then we piled some on top of the steak we were eating and OH. MY. GOSH! Eat your heart out Texas Roadhouse! My smothered mushrooms are so much better!

So here is the recipe….before I loose it!

Ingredients

1 Carton whole button mushrooms (This is based on an 8 oz. carton which would be plenty for 2 people).
1 +1/2 T. butter (I used real butter. I guess you could substitute if you want, but really, these are not meant to be healthy)
1 T. olive oil (o/o)
1/4 C. chopped onion (I use sweet yellow onions)
1-2, or more cloves of garlic, depending on your taste
1/3 C. heavy cream
1-1/2 T. Parsley (fresh or dried)
1/4 tsp. Lemon pepper 
about 5 drops of Worcestershire sauce 

Directions

Clean the mushrooms by dipping them in a bowl of water and swishing around quickly. Halve them if they are really large.

The onions are better if they are really fine, so I used my multi-slicer to julienne them. You can just mince them with a knife too.

I used fresh garlic and put it through a garlic press. You can use garlic powder or minced garlic instead if that’s all you have.

To open garlic, you can smash it with the wide side of a knife. Or, you can have a handy garlic-roller-thingy like I have. Just put the garlic inside, roll it on the counter, and the rubber pulls the skin right off! Pretty clever!
Anyway….moving on. Now that everything is prepped…
Put 1 tablespoon of butter and the o/o in a medium frying pan. 

Add the mushrooms and sauté over medium heat. Stir them every once in a while. They will brown and shrink up a bit. You can add some garlic to this pan if you so please. If you are leaving out the cream sauce, I would suggest adding a clove of minced garlic to the butter before adding the mushrooms, OR sprinkling some garlic powder on the mushrooms. It’s up to you!

  
Browned and shrunken!

Meanwhile, in another smaller fry pan, heat the onion in the other 1/2 tablespoon of butter. You want the onion to brown a bit, so heat it on med to med-high heat. Watch it, and stir often so it does not burn.

Once it’s browned add the garlic, and sauté for one minute more.

Then you will stir in the cream and bring the mixture to a boil. 

When the cream thickens a bit, add in your parsley, lemon pepper, and Worcestershire sauce. S&P to taste. And please taste. If it’s just not quite amazing, add a bit of salt. Salt will enhance flavors, so try it.

Both pans are done!

Now you can just serve this cream on the side, or do as I did and pour it over the mushrooms. Stir it together and heat it though. 

Why would you not choose this option?

Serve in a bowl, on top of steak, or on top of some pasta! These are very rich, and so amazing! 

Man, think I need some right now! 

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