Mushroom sherry cream

Ingredients for 2 servings:

• 250 g mushrooms, brown
• 2 small shallots
• 1 clove(s) garlic
• 1 tbsp tomato paste
• 1 tbsp flour (heaped tbsp)
• 200 ml cream
• 250 ml vegetable broth, strong
• 1 tsp sherry
• some parsley
• some salt and pepper
• some butter

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

delicious and strong sauce for dumplings, noodles, rice

Finely chop the shallots and garlic, trim and slice the mushrooms. Heat a little oil in a pan, fry the onions and garlic briefly, and then add the mushrooms. Sauté until they release a significant amount of liquid. Now pour the flour over the mushrooms and stir. Deglaze with the stock and reduce briefly. Now add the tomato paste and cream, bring to a boil briefly, and then add the sherry (no more than 1 teaspoon, as otherwise it will taste too much like sherry). Remove the pan from the heat, cover, and let stand for at least 10 minutes. This time can be used to prepare the side dishes. Then bring back to a boil, season with salt, pepper, and butter, and add parsley if desired. This version is very creamy and goes perfectly with dumplings or spaetzle. For a more liquid version with rice or pasta, simply use less flour and more stock.