Summer has come; is almost gone…
Pilzpfanne – literally ‘Pan of Mushroom‘ – is a dish of fresh mushrooms pan-fried simply with butter and herbs. It’s a lovely dish that celebrates the sunshiny days of summer, with the hearty tastes of fresh excitement bursting with every bite of the fungi. This dish is frequently sold at Wochenmärkte (weekly markets) in many parts of Germany – a local specialty and must-try for anyone visiting these markets.
- Olive oil: 1 tbsp
- Kräuterbutter (Herb butter): 1 tbsp
- White onion: 1, chopped
- Smoked ham: 50g, cut into strips
- Brown/white mushroom: 100g, washed and sliced
- Steinpilze (stone mushroom): 100g, washed and sliced
- Pfifferlinge (Chanterelle): 100g, washed and sliced
- Milk: 50ml
- Salt: 1/2 tsp
- Pepper: to taste
- English Parsley: 1 stalk, chopped
- Heat oil and butter in wok.
- Fry ham and onions till softened and fragrant.
- Add all mushrooms and stir-fry 1 min.
- Add milk, salt and pepper. Leave to boil for 2 min.
- Garnish with parsley. Serve hot with Knödel or potatoes.
- In Germany, Pilzpfanne is sold in supermarkets in ready-to-cook packages, with all the fresh ingredients packed together and ready to be thrown into the wok for frying.
- This is merely 1 of the many possible versions of the Pilzpfanne recipe. If the above mushrooms can’t be purchased where you are, simply throw in your favourite ones to whip up a mushroom pan of your own.