Pilzsauce

Pilzsauce is a sauce from German-speaking culinary traditions that centers on mushrooms as the main ingredient. It is commonly served warm as an accompaniment to meat dishes such as schnitzel, roasted pork or beef, as well as to potatoes or pasta. The sauce can vary in richness and color, ranging from a light, cream-based variant to a darker, stock-forward preparation.

Typical ingredients and method include a selection of mushrooms (commonly button or cremini, often with dried or fresh porcini for depth), onions or shallots, and fat such as butter or oil. The mushrooms are sautéed until their moisture evaporates and they brown lightly. A roux may be created with flour, followed by the gradual addition of liquids such as stock, white wine, or water. Cream or sour cream is stirred in toward the end to give a smooth, velvety texture. Seasoning usually involves salt, pepper, and sometimes nutmeg, parsley, or chives. Variants range from a white, cream-rich version to a brown, more stock-forward sauce.

Regional variations include Weiße Pilzsauce (white mushroom sauce) that emphasizes cream and wine, and Braune Pilzsauce (brown mushroom sauce) that relies more on stock and sautéed mushrooms. Some recipes use crème fraîche or yogurt for tang, and plant-based versions substitute vegetable stock and non-dairy cream for vegetarian or vegan diets. Pilzsauce pairs well with breaded cutlets, roasts, and roasted or boiled potatoes, and is also used with pasta or spaetzle to add a mushroom-forward, savory note.