Mushroom cream sauce

Ingredients for 6 servings:

• 500 g mushrooms
• 2 tbsp sunflower oil for frying
• 1 onion(s), finely diced
• 1 tsp rosemary, finely chopped
• 1 tbsp butter or margarine for frying
• 1 tbsp tomato paste
• 1 tsp sugar
• 1 garlic clove(s), finely diced
• 1 tsp paprika powder
• 5 tbsp soy sauce, light
• 2 tsp soy sauce, dark
• 5 tbsp cooking wine, Chinese, or medium sherry
• 500 ml vegetable stock
• 200 ml cream
• 1 handful of parsley, chopped
• salt and pepper
• 1 tsp, heaped cornstarch mixed with a little cold water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cut the mushrooms into 0.5 cm wide slices and fry in sunflower oil in a high pan over medium to high heat, stirring constantly, until they begin to lose water. Transfer the mushrooms and any liquid they have released to a bowl. Sauté the finely diced onion together with the finely chopped rosemary in the pan with butter or margarine. Add the tomato paste, sugar and garlic and fry everything for about 2 minutes. Then add the paprika and fry briefly. Deglaze everything with the light and dark soy sauce and the cooking wine and bring to a boil with the vegetable stock. Stir in the cream and bring everything to a boil. Add the mushrooms with the mushroom liquid and the chopped parsley and heat through. Season with pepper and salt. Finally, thicken the sauce with the cornstarch dissolved in cold water and bring back to a boil briefly. The mushroom cream sauce goes well with the following dishes, for example: – over French fries and cheese cubes as poutine – as hunter’s sauce with breaded schnitzel and French fries – with pork fillet – with bread dumplings, spaetzle or rice – etc.