Ingredients with Measurements:
- 4 slices of Westfälischer Schinken (about 200g)
- 200g mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 200ml heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Preheat a large skillet over medium heat. Add the Westfälischer Schinken slices and cook for 2-3 minutes on each side until browned. Remove from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and start to brown.
4. Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes until the flour is lightly browned.
5. Slowly pour in the heavy cream, stirring constantly to avoid lumps. Add the dried thyme and season with salt and pepper to taste.
6. Bring the sauce to a simmer and cook for 5-7 minutes until it thickens and coats the back of a spoon.
7. Return the Westfälischer Schinken slices to the skillet and spoon the mushroom cream sauce over them.
8. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 27g
- Saturated fat: 16g
- Cholesterol: 100mg
- Sodium: 550mg
- Total carbohydrates: 9g
- Dietary fiber: 1g
- Sugars: 3g
- Protein: 18g
Substitutions for ingredients:
- Westfälischer Schinken: You can use any other type of ham or bacon that you like.
- Mushrooms: You can use any type of mushrooms that you prefer.
- Heavy cream: You can use half-and-half or milk instead, but the sauce won't be as rich and creamy.
Variations:
- Add some chopped fresh parsley or chives to the sauce for extra flavor.
- Use this mushroom cream sauce as a topping for grilled chicken or steak.
- Add some cooked pasta to the skillet and toss with the mushroom cream sauce for a quick and easy pasta dish.
Tips and Tricks:
- Make sure to cook the mushrooms until they release their moisture and start to brown, as this will give them a deeper flavor.
- Don't add the heavy cream all at once, as this can cause lumps. Instead, pour it in slowly while stirring constantly.
- If the sauce is too thick, you can thin it out with a little bit of chicken or vegetable broth.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the Westfälischer Schinken with Pilzrahmsoße in a skillet over low heat until heated through.
Presentation Ideas:
- Serve the Westfälischer Schinken with Pilzrahmsoße on a bed of mashed potatoes or rice for a hearty meal.
- Garnish with some fresh herbs or a sprinkle of paprika for a pop of color.
Pairings:
- This dish pairs well with a crisp green salad or some roasted vegetables.
Suggested Side Dishes:
- Mashed potatoes
- Rice pilaf
- Roasted Brussels sprouts
- Steamed green beans
Troubleshooting Advice:
- If the sauce is too thin, you can thicken it by adding a little bit more flour and cooking it for a few more minutes.
- If the sauce is too thick, you can thin it out with a little bit of chicken or vegetable broth.
Food Safety Advice:
- Make sure to cook the Westfälischer Schinken to an internal temperature of 165°F to ensure that it is safe to eat.
Food History:
- Westfälischer Schinken is a type of cured ham that originates from the Westphalia region of Germany. It is made from the hind leg of a pig and is typically smoked over beechwood.
Flavor Profiles:
- The Westfälischer Schinken has a smoky and salty flavor, while the mushroom cream sauce is rich and creamy with a hint of thyme.
Serving Suggestions:
- Serve the Westfälischer Schinken with Pilzrahmsoße with a glass of white wine or a cold beer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German