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Mushroom Sauce - Champignonsauce


Jaegerschnitzel with Creamy Mushroom Sauce

Jaegerschnitzel with Creamy Mushroom Sauce


You can make a simple mushroom sauce in about 15 minutes. This sauce goes well with bread pudding, rice or over plain casseroles.

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings


  • 1 T. oil
  • 1 small onion
  • 8 - 12 ounces mushrooms
  • 1 cup crème fraîche or sour cream
  • 1 T. chopped, fresh parsley or favorite herbs
  • Salt and pepper to taste


Heat oil in pan. Chop onion fine. Sauté in oil until translucent.

Clean and slice mushrooms. Add them to the onion and cook for 5 minutes, stirring often.

Add the crème fraîche or sour cream and bring to a gentle boil. Turn the heat down low.

Stir in the parsley and simmer for 5 minutes.

Serve over Semmelknödel or rice.

If you need a thicker sauce, stir in a little flour mixed with a little cold milk and bring back to a boil. One or two teaspoons is all you would need.

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