Mushrooms, onions, crushed caraway seeds, and cream create a delicate, fragrant sauce where salty, lightly sweet, and refreshingly tangy flavors blend together. Served with homemade yeast dumplings, it makes a hearty lunch or a warm dinner.
This recipe doesn’t require making a roux or thickening with flour, as 33% cream gives the sauce the right consistency. Simply sauté the mushrooms first, add a little water, and finally simmer everything briefly with the cream. Sugar and lemon juice are added only at the end to balance the flavors.
What You’ll Need
For the mushroom sauce:
- onion,
- mushrooms,
- salt,
- ground pepper,
- crushed caraway seeds,
- a little water,
- 33% cream,
- 1 teaspoon sugar,
- a bit of lemon juice.
To serve:
- homemade yeast dumplings.
The original recipe, except for the sugar, does not specify exact ingredient amounts, so adjust them to the number of servings, amount of mushrooms, and desired sauce consistency. It also doesn’t include a separate procedure for making homemade yeast dumplings.
Step-by-step preparation:
1. Preparing the onion: Peel and finely chop the onion. Sauté the prepared onion just until translucent. Do not let it brown too much, so it doesn’t overpower the delicate mushroom flavor in the cream sauce.
2. Adding the mushrooms: Slice the mushrooms and add them to the translucent onion. Stir everything together so the mushrooms combine evenly with the onion base and start to heat through.
3. Seasoning: Season the mushrooms and onion with salt, pepper, and crushed caraway seeds. Mix the spices well with the other ingredients so their flavor spreads throughout the sauce base.
4. Stewing the mushrooms: Let the seasoned mushrooms stew. Once they soften and release their flavor, add a little water and simmer the base. Don’t add too much water, as the final sauce should remain creamy and the cream will thicken it later.
5. Adding the cream: Pour 33% cream into the simmered mushroom base and mix well. Let the sauce simmer again so all the flavors blend and the cream gives it the desired thickness.
6. Final seasoning: Taste the sauce and add more salt if needed. Add one teaspoon of sugar and a bit of lemon juice to balance the creamy flavor. Add the lemon juice gradually so the sauce doesn’t become too sour.
7. Serving: Serve the finished creamy mushroom sauce warm with homemade yeast dumplings. Slice the dumplings and pour plenty of sauce with mushroom pieces over them.
How to adjust the thickness of mushroom sauce
There’s no need to thicken the sauce with flour, as the original recipe relies on 33% cream for the right consistency. After adding the cream, let the sauce simmer and keep an eye on how it thickens. Only add a small amount of water to the mushroom base.
If you want to keep more pronounced mushroom pieces, don’t blend the sauce. The result should be a creamy base with sliced mushrooms that clings well to the dumpling slices.
How to season the sauce correctly
Add crushed caraway seeds to the mushrooms, while sugar, lemon juice, and any additional salt are used at the end. One teaspoon of sugar softens the flavor and a small amount of lemon juice adds freshness. Add the lemon juice little by little, tasting the sauce after each addition.
Final tip
Sauté the onion only until translucent and stew the mushrooms with the spices before adding the cream. This simple method helps preserve the pure mushroom flavor. Serve the sauce immediately after finishing, while it’s still warm and pleasantly creamy in texture.
