This is super easy, and a nice accompaniment to schnitzel. In Bavaria, it is referred to as Pilze in Sahnesoße.
Preparation Time: 15 minutes.
- 3 tbs butter
- 3 tbs flour
- 1/2 tsp nutmeg
- 1 large can, 2 small cans, or 2 cups of fresh quartered or sliced mushrooms
- 1 – 2 cups broth, beef, pork or vegetable
- pinch of salt
- If preparing as a side to schnitzel, set the meat aside and keep warm, so you can use the same pan for added flavor. Otherwise, use a small saucepan. Melt butter in pan, then add in flour and mix constantly over medium-low heat. The trick is to get the flour a pale brown color, but do not burn. This mixture should be paste-like. If it is too thin, add a smidge more flour, if too thick, add a bit more butter.
- Add in nutmeg and continue to brown flour.
- If using canned, open the mushrooms and drain juice into a measuring cup.
- Pour mushrooms into the flour mixture, and stir, cooking this way for about a minute.
- Pour in broth with the juice in the cup, until you have 1 cup of liquid. Add this to the pan and stir constantly. Raise the temperature to medium. **At this point, you want to monitor the thickness, and decide how thick of a sauce you want. A total of 1.5 cups of liquid is perfect for my family, but you may have different tastes. It thickens very quickly, so this is not a long process, and if you have 1 can of broth, that should be plenty, even if you go thinner. You can even supplement with some hot water if necessary.
- Add salt, and a pinch more nutmeg if desired. Serve immediately.