Preparation
- Clean the mushrooms and slice them; roughly dice the onions.
- Heat the oil in a large frying pan until very hot and add the mushrooms in batches so that they fry rather than stew; cook until they have taken on colour and their liquid has evaporated.
- Add the onions, season with salt and pepper and fry briefly together.
- Deglaze with the stock, stir in the cream and crème fraîche and simmer over medium heat until the sauce thickens and turns creamy.
- Season again with salt and pepper and serve sprinkled with parsley.
Drink with it
White wine · excellent match
Weißburgunder (Pinot Blanc) or Chardonnay with little oak
A creamy texture and mild acidity echo the cream, and the nutty note suits the fried mushrooms.
Which wine pairs with food? A simple approach to choosingRed wine · good match
Spätburgunder (Pinot Noir), lightly chilled
Earthy notes and soft tannins meet the mushrooms without working against the cream.
Pale lager · good match
Helles or pilsner
Carbonation and a light bitterness lift the cream sauce, and the malt suits the roasted notes of the mushrooms.
Pils or Helles: What's the Difference?Vodka · good match
Vodka, ice cold, neat from a small glass
As with mushrooms in soured cream in Eastern Europe, the cold, neutral spirit makes the heavy cream feel lighter.
What Is Vodka? Raw Materials, Flavor, and Cocktails
Why it pairs well
Vodka is rarely poured with creamy dishes here; in Eastern Europe, however, it is the usual choice with mushrooms in soured cream and makes the cream feel lighter.