Creamed mushrooms with cooked ham and onions

Ingredients for 6 servings:

• 1,000 kg mushrooms, fresh
• 200 g cooked ham (back ham)
• 200 ml cream
• 2 onions
• 1 small can of tomato paste
• 1 bunch parsley, chopped
• some margarine for frying
• n. B. flour butter
• salt and pepper
• 2 cup(s) water or broth, more if needed

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Wash the mushrooms thoroughly, trim off the stem ends, and chop into large cubes. Roughly dice the ham and onions. Heat a little margarine in a saucepan and sauté the onions and ham. Add the mushrooms to the pan and sauté briefly, stirring frequently. Deglaze with about 2 cups of water or stock and simmer in a covered pan for about 5 minutes. Add the cream and tomato paste, stirring continuously. Now, as desired, gradually whisk the flour butter into the gently simmering mushrooms. The flour butter will now thicken the sauce. Thicken to the desired consistency and season with salt and pepper. Add the washed, picked, and chopped parsley, if desired, and stir. If the sauce has become too thick, simply add a little more water, stock, or cream. Serve with boiled potatoes and scrambled eggs.