Porcini mushroom cream sauce à la Nance

Ingredients for 2 servings:

• 1 garlic clove(s)
• 1 small onion(s)
• 1 handful of porcini mushrooms, dried
• 125 ml vegetable stock
• 200 ml cream
• 50 ml milk
• 3 tbsp processed cheese
• salt and pepper
• some chives
• e.g. cornstarch or roux
• 1 tbsp, heaped butter for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian

Soak the porcini mushrooms in warm water for about 20 minutes. Peel the onion and garlic clove, dice them, and sauté them briefly in a saucepan with the butter. Add the porcini mushrooms and fry for about 5 minutes. Deglaze the mushrooms with the vegetable stock. Add the cream, milk, salt, and pepper, bring to a boil briefly, and then stir in the cream cheese. Simmer the sauce for about 5-10 minutes, stirring occasionally. If you prefer a very thick sauce, you can thicken it with a roux, cornstarch, or something similar. Finally, add the finely chopped chives. The sauce tastes great with pasta.