Mushrooms with Garlic Sauce
These mushrooms are a classic German Christmas Market festival food. Warm sautéed mushrooms full of herbs are covered in a luscious herb and garlic cream sauce for a delicious side or snack.
Servings 4
Calories 202kcal
Ingredients
Garlic Sauce
- 1 cup crème fraîche or sour cream, or Greek yogurt for lower fat, or dairy-free sour cream for dairy-free
- 1 tablespoon lemon juice
- 1 large garlic clove or 2 small cloves
- 1/4 cup parsley freshly minced
- salt and pepper to taste
- water as needed
Mushrooms
- 2 tablespoons butter or butter flavored coconut oil
- 1 pound mushrooms wiped clean and ends trimmed (try to pick smaller mushrooms - if they are large, quarter them)
- 1 garlic clove minced
- 1 teaspoon sweet paprika omit for nightshade-free
- 1/4 teaspoon rosemary or 1/2 teaspoon fresh leaves
- 1/4 teaspoon thyme or 1/2 teaspoon fresh leaves
- 1/4 teaspoon oregano or 1/2 teaspoon fresh leaves
- 2 tablespoons parsley freshly minced
- salt and pepper to taste
- lemon juice to taste
Instructions
- Combine all sauce ingredients in a bowl and stir until smooth. Dilute with water until it is a thick but saucy consistency. Set aside while you prepare the mushrooms.
- Heat a large nonstick pan over medium-high heat. When hot, add the butter. When the butter is melted, add the mushrooms. Cook, stirring occasionally until browned all over, about 10 minutes. When they begin to release liquid, add the garlic, paprika, rosemary, thyme, oregano, and season with some salt. Cook until fragrant, about 3 minutes more. Remove from heat and stir in the parsley. Season to taste with more salt, pepper, and lemon juice.
- Serve sautéed mushrooms with the garlic sauce.
Notes
Protein:Energy Quotient [calories]: 0.16
Nutrition
Calories: 202kcal | Carbohydrates: 7g | Protein: 5g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 55mg | Potassium: 494mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1097IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 1mg