Mushroom sauce with tarragon

Ingredients for 1 servings:

• 7 mushrooms, brown
• 1 vegetable onion(s)
• 2 garlic cloves
• 2 tbsp tarragon, freeze-dried
• 2 tbsp rapeseed oil
• 200 ml milk
• 2 cups sour cream
• 150 ml white wine
• 1 pack of brown gravy for 250 ml
• 1 pinch of salt
• 1 pinch(s) black pepper, ground
• 1 tsp black pepper, crushed

Instructions

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

goes great with pancakes or beef

Chop the onion into small pieces and mince the garlic. Chop the mushrooms into small pieces, or quarter or finely chop them depending on their size. Sauté the onions and garlic in oil until translucent. Season with salt and ground pepper. Combine the milk, sour cream, tarragon, and white wine in a saucepan and heat gently. Season with salt and pepper and stir in the gravy. Meanwhile, add the mushrooms to the onions and cook. When the mushrooms are tender, add the gravy and bring to a boil for 2 minutes.