Margarita's International Recipes


Markchampignons in Knoblauchsauce

Sautéed Mushrooms with Garlic Sauce

If a recipe is going to be this caloric it has to be absolutely delicious, and this one is. So much so that I bought more mushrooms the next day to eat with the leftover sauce. It's also fairly easy to make.

Sautéed Mushrooms with Garlic Sauce


  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1 lb. button mushrooms, sliced
  • salt or to taste
  • 1/2 cup chopped onion
  • 1 - 2 cloves garlic, minced
  • 1 cup heavy cream
  • 3 Tbsp. chopped parsley
  • dash of Worcestershire sauce


Melt 1 Tbsp. butter and the olive oil over medium-high heat in a large frying pan. Add the sliced mushrooms and cook, stirring occasionally, until mushrooms are browned and all the liquid has evaporated from the pan.

Meanwhile, melt the remaining Tbsp. Butter in a small saucepan over medium heat. Add the chopped onion and cook until soft. Add the garlic and cook for a minute. Add the cream, lower heat to low and simmer until the sauce reduces to your liking, stirring occasionally. Add chopped parsley, Worcestershire sauce and salt to taste.

Place mushrooms in a serving dish. Pour sauce on them, mix and serve.

Adapted from Jennifer McGavin's recipe at

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