Mushroom and pepper sauce with a hint of curry

Ingredients for 3 servings:

• 250 g mushrooms, white, small
• 1 bell pepper(s)
• 2 m.-sized onion(s)
• 250 ml cream
• 1 shot of milk
• n. B. herbs, frozen or fresh, e.g. dill, parsley, …
• salt and pepper
• e.g. paprika powder
• e.g. chili powder
• 1 tsp curry

Instructions

Working time approx. 10 minutes; Rest time approx. 8 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 38 minutes

Light and tasty, to everyone’s taste, possibly with chicken fillet

It’s best to slice the mini mushrooms. If you only have regular mushrooms available, simply cut them in half and then slice them. Heat the margarine in a pan. As soon as it starts to brown, add the mushrooms. (If you want to make the recipe with chicken strips (“à la Geschnetzeltes”), they must go into the pan first.) Gently fry everything over low heat. Meanwhile, dice the onions and bell pepper (red is best). Once the mushrooms (and any chicken strips) have just taken on a little color, add the onions and bell pepper. Cook all ingredients over low heat, stirring frequently. Once everything no longer looks so “raw,” add the cream and milk. Depending on how much sauce you want, you can add a little more. In a small bowl, mix together herbs (not too many) such as dill and parsley, salt and pepper, and curry spice. Add this mixture to the mushrooms and mix everything together. Season with red paprika or chili powder, if desired. Finally, cover the sauce and simmer all ingredients on low heat (3/4 of the way through in my oven, from 1-9). Stir occasionally. Once everything is cooked, remove from the heat and let the dish rest for 5-10 minutes. The sauce tastes best with pasta or spaetzle. Or even with chicken fillets.