Knorr Fix creamy mushrooms (Rahm-Champignons) (Pack of 4)

I love this seasoning, exact portion size I need, the flavor is just amazing, have great texture. Easy and very practical in my kitchen. And the most important the value for the money is just fair.

Many years ago, we were fortunate enough to live in Lasel, Germany for 3 years. My favorite place to eat offered a creamed schnitzel with mushrooms that I ordered almost every time we went there. I usually cook from scratch and I'd tried many times to replicate what I had there but was never satisfied. On a whim, I ordered this sauce mix and ran out to buy some pork when it arrived in yesterday's mail. Based on what I remembered from the way I think it was made in the gasthaus, I cut medallions from a pork tenderloin, sprinkled on a teeny bit of olive oil and a little salt and pepper, then pounded them until they were fairly thin. While my husband grilled those, I made the sauce. For Brandon--put a little oil in a skillet and brown the mushrooms lightly. Then stir in about 1 cup of water and the contents of the packet, and cook over medium heat for a minute or two, stirring to dissolve the powder and thicken the sauce. I just spooned some of the sauce over the grilled pork and the flavors were nothing less than wonderful! My husband and I agreed that it was very much like what we'd eaten so many times before and I'm thrilled to have this product in our pantry! I can see this sauce (with or without mushrooms) being used on potatoes, roasted chicken, as part of the filling for savory crepes...The flavor is subtle and really good--and honestly better than what I can make myself.

This is DELICIOUS as are all Knorr products! Knorr is the only brand I buy because they use NATURAL INGREDIENTS & are easy to prepare!

I love this sauce. Always keep a package or two handy for steak. Just add mushrooms.

The directions are in German. I used an on-line translator to figure it out. I added in a well drained can of portobello mushrooms but felt the sauce was not going to go as far as I wanted, so I added the juice from the mushrooms, some dried mushrooms that I ground up, and some pasta water from cooking portobella trumpet pasta. End result was AWESOME!!!!!!!!!!! I served it over the cooked portobella trumpet pasta with freshly grated parmesan romano.

very good, purchased already before

But so what? Google translate to the rescue but not all the German used in the instructions matches the intention of the word. Basic preparation is 1 to 1-1/2 cup of water in a pot (depending on your desired thickness), whisk in contents of envelope with 1/3 cup milk or cream and stir constantly until it begins to boil and/or thickens. Sliced or diced mushrooms added makes it even more enjoyable adding eye appeal in the process (mushrooms in this sauce are pulverized into the powder mix). Careful not to let it scald on the bottom of the pot stirring constantly! This sauce is great on all kind of dinner foods as a gravy such as Wiener-Schnitzel or Pot Roast to cooked vegetable dishes. Delish!

This is a wonderful sauce mix, and I really enjoyed making it - even with the directions in French! Good stuff! Can someone get me an English translation for the directions?