Today I’m excited to share Part 2 of my Clean Eating German Christmas Menu: Mushroom Geschnetzeltes (Mushroom Ragout), which goes perfectly with the Rotkohl (Braised Cabbage with Apples) and the Serviettenknödel (German Bread Dumplings).

Geschnetzeltes are traditionally made with meat: duck, veal, pork, etc. (in fact, Geschnetzeltes literally translates to “sliced meat”). Here, we leave out the meat to lighten things up a bit and keep it all vegetarian.

The mushrooms can be cleaned and sliced a day in advance – the less you have to do on Christmas Eve, the better! Just store them in an airtight container in the fridge (a bowl or jar will do).

This recipe is super simple but really good! It’s rich yet light – you won’t miss the meat, I promise. I recommend using freshly grated nutmeg here instead of nutmeg powder, if possible. It really gives the dish a festive touch.

Clean Eating German Christmas Menu – Main Dish Part 2: Mushroom Geschnetzeltes (Mushroom Ragout)

Rezept drucken
Rezept drucken
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time
  • 1 red onion
  • 500 g mushrooms
  • 2 tbsp olive oil*
  • 100 ml vegetable stock
  • 100 g Crème fraîche
  • 1/2 tsp nutmeg*
  • salt*
  • pepper*
  1. Peel and chop onion. Clean and slice mushrooms.
  2. Heat olive oil in a pan, sauté onions for 1–2 minutes. Add mushrooms, sauté for an additional 1–2 minutes, then deglaze with vegetable stock and simmer for another 10 minutes, stirring every so often.
  3. Mix in crème fraîche and season to taste with salt, pepper, and nutmeg.
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Check out all of my Clean Eating German Christmas Menu Recipes:

Enjoy and have a wonderful holiday season! :-)

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