AI-generated image
Champignonpfanne
Champignonpfanne: Christmas-market garlic mushrooms with herb sour-cream sauce
Walk through any German Weihnachtsmarkt, from Cologne's cathedral square to Nuremberg's Hauptmarkt, and you will smell the Champignonpfanne before you see it: a huge flat pan of button mushrooms frying with onion and garlic, scooped into paper boats and topped with a cool herb sauce. It is the market's favourite meat-free snack on a cold December evening, and it takes twenty minutes at home. Serve it with crusty bread or as a side to potato pancakes. The common mistake is piling every mushroom into the pan at once, which makes them stew grey in their own water instead of browning. Chef's tip: salt the mushrooms only once they have coloured; salt added early draws out the liquid and stops the browning.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 3
Ingredients
For the herb sauce
For the mushrooms
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (10)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Stir the 5 ½ oz sour cream, 1 ¾ oz plain yoghurt, 2 tbsp fresh chives, 1 tbsp flat-leaf parsley, 1 tbsp fresh dill, 1 tsp lemon juice and 1 pinch salt together. Chill while you cook so the herbs flavour the sauce.
3 minStep 2: Heat a large frying pan over a high heat until very hot, then add the 2 tbsp rapeseed oil. Add half the 1 ⅛ lb button mushrooms in a single layer and leave them alone for 2–3 minutes until the undersides are deep golden. Toss and fry 2 minutes more, then tip out and repeat with the rest.
8 minStep 3: Return all the mushrooms to the pan and lower the heat to medium. Add the ⅔ oz butter, 1 onion and 3 cloves garlic and fry for 3 minutes, stirring, until the onion is soft and the garlic smells sweet but is not brown.
3 minStep 4: Season with the ¾ tsp salt and ½ tsp black pepper. The mushrooms are ready when glossy, browned at the edges and with no liquid left in the pan.
1 minStep 5: Spoon into bowls, add a big dollop of herb sauce on top and scatter with 1 tbsp chopped parsley. Eat at once while the mushrooms are hot and the sauce is cold.
1 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 6 g
- Carbs
- 8 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does champignonpfanne take?
- About 20 minutes in total: 8 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sour cream?
- Greek yoghurt, same amount.
- What can I use instead of plain yoghurt?
- Greek yoghurt loosened with a little milk.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Spinach with mushrooms
A bright green, savoury puree of potato, mushrooms and fresh spinach cooked in home-made baby stock. Thick and smooth, it's a good way to get iron-rich greens into babies of 8–18 months. Serve warm; spare portions freeze well.
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican