Mushroom cream sauce

Ingredients for 3 servings:

• 2 m.-sized onion(s)
• 50 g bacon (belly bacon)
• 1 large can of mushrooms, sliced ​​(800 g)
• 2 tbsp flour
• ¼ pack of butter
• 500 ml milk
• salt and pepper
• Thyme
• nutmeg
• ½ bunch parsley

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

for jacket potatoes

First, drain the mushrooms and collect the liquid; you’ll need it later. Then, peel the onions and finely dice them. Cut the rind off the bacon and finely dice it as well. Heat 1/4 knob of butter in a saucepan, fry the bacon, and sauté the onions until translucent. Add a little thyme to the pan and let it simmer with the drained mushrooms, onions, and bacon for about 5 minutes. Season with pepper. Using a slotted spoon, scoop everything out of the pan and mix the remaining butter with about 2 tablespoons of flour. Return the bacon and mushrooms to the pan and mix well with the roux. Carefully stir in the vegetable water from the mushrooms and thin with milk until a creamy sauce forms. Then season with salt, pepper, and nutmeg, and finish with finely chopped parsley. Serve with boiled potatoes.