Mushroom pan with chives and sage

Ingredients for 2 servings:

• 550 g mixed mushrooms (e.g. button mushrooms, chanterelles, king oyster mushrooms)
• 3 cloves garlic
• 1 onion(s)
• some oil
• 1 ½ tsp, heaped tomato paste
• 1 tbsp paprika powder, sweet or hot
• 150 ml vegetable stock
• 150 ml whipped cream
• 75 g sour cream
• 150 g pearl onions or shallots, cut into bite-sized pieces
• ¾ bunch chives
• 3 sprigs sage
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian

Wash the mushrooms thoroughly and cut into bite-sized pieces. Peel and finely chop the garlic and onion. Bring the vegetable stock to a boil and keep warm. Fry the mushrooms in a non-stick pan without fat for about four to five minutes. Add the oil, onion, and garlic and fry for another two minutes. Add the tomato paste and sauté briefly. Sprinkle in the paprika, then add the vegetable stock, cream, and sour cream and stir in. Add the pearl onions or shallots, bring to a boil, and cook for about four minutes. Wash the chives and cut into rolls. Pick, wash, and finely chop the sage leaves. Add both to the mushroom pan and stir well. Season with salt and pepper.