Mushroom – pepper – white wine – sauce

Ingredients for 4 servings:

• 400 g mushrooms, brown
• 2 large bell peppers, red or yellow
• 1 shot of white wine
• 200 g whipped cream
• 100 ml milk
• salt and pepper
• Parsley, freshly chopped, frozen or dried and shredded
• some flour to bind, if necessary

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

ideal with rice or pasta

Clean the mushrooms and cut into pieces. Fry them in a pan with a little olive oil. Then continue cooking with the lid closed to avoid losing too much liquid, stirring occasionally. Meanwhile, rinse the peppers briefly and then cut them into small pieces. Add them to the mushrooms and close the lid of the pan. Cook the mushrooms and peppers for 8-10 minutes, stirring occasionally. Remove the lid and let the liquid evaporate until it is minimal, then add the splash of white wine. Close the lid again and simmer for about 1-2 minutes. Then remove the lid and top up with the cream and then the milk. Bring to a boil briefly and add a little flour to thicken the sauce, if desired. Season with salt and pepper and add the parsley. Stir again and serve with rice (or risotto rice) or pasta.