Vegetarian mushroom pan

Ingredients for 4 servings:

• 800 g mushrooms, fresh,
• 4 large onions
• 6 clove(s) garlic, chopped
• 1 tbsp clarified butter
• salt and pepper
• ½ bunch parsley, chopped
• 2 cups sour cream, important: no sour cream!
• 2 tbsp chives, in rolls
• 2 tbsp spice mix (herb curd spice)
• 1 dashes lemon juice or lime juice, freshly squeezed or spirit vinegar
• 1 pinch(s) curry powder
• e.g. sweet cream

Instructions

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

with garlic sauce like from the fair

First, prepare the garlic cream; it needs a little time to “simmer.” To do this, combine the sour cream with the chives, 2 tablespoons of parsley, 2 chopped garlic cloves, and the herb quark seasoning. Season with citrus juice, curry, salt, and pepper. If the cream is too thick, a splash of sweet cream can help. Then melt the clarified butter in a large pan. Peel the onions, halve them, and cut them into not-too-thin strips. Sauté them in the pan over medium heat. Meanwhile, clean the mushrooms, quarter them if necessary, and add them to the onions along with 4 chopped garlic cloves. Sauté, but don’t overcook them; the mushrooms should still have a bit of a bite. Season with salt and pepper and add the parsley just before serving. This goes well with fresh baguette and a dry white wine, such as Riesling.