My German friend once told me, “Schnitzel tastes best with a creamy mushroom sauce!” So I decided to make it — and wow, they were absolutely right!
In Germany, they usually use white mushrooms, but king oyster mushrooms work really well too. The flavor is so rich and creamy that it could easily be turned into a delicious pasta sauce.
Ingredients
| King oyster mushroom/white mushroom | 1 |
| Butter | 1 tbsp |
| Flour | 2 tsp |
| White wine | 2 tbsp |
| Beef bouillon (I used Korean Dashida — half of one stick) | 4g |
| Water | 120ml |
| Milk | 100ml |
作り方
1⃣ Cut the king oyster mushroom into 2 cm pieces. Heat the butter in a pan and sauté until cooked through (1–2 minutes).
2⃣ Sprinkle in the flour evenly so it doesn’t clump, and stir until it’s well combined.
3⃣ Add the white wine and cook to evaporate the alcohol.
4⃣ Add the water, milk, and beef bouillon (Dashida), then simmer on low heat until thickened (about 5 minutes).
※Stir continuously to prevent burning.
If this looks tasty to you, please share it on Twitter/X!
And if you try making it, tag me — that would make me even happier!
