Mushroom cream sauce

Ingredients for 4 servings:

• 250 g mushrooms, brown
• 1 can chanterelles, approx. 165 g drained weight
• 1 large onion(s)
• 1 garlic clove(s)
• 1 strip of bacon rind, e.g. from Black Forest ham, optional
• 700 ml vegetable stock
• 200 g cream
• 1 tsp mustard
• 2 tbsp parsley, frozen, or half to a whole bunch fresh
• 1 pinch(s) nutmeg
• Salt and pepper, e.g. smoked black
• possibly flour or cornstarch to thicken
• some clarified butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

delicious pasta sauce, pureed but also excellent as a soup

Roughly clean the mushrooms and drain the chanterelles in a sieve. If necessary, clean the chanterelles again with cold water. Chop the mushrooms to taste and finely chop the onion and garlic. Melt a little clarified butter in a saucepan. Sauté the mushrooms with the bacon for 5 minutes, then add the chopped onion and sauté for another 5 minutes. Season the vegetables with coarse salt and pepper, add the garlic, and let them sweat briefly. Meanwhile, melt a little clarified butter in a pan and sauté the chanterelles, preferably with the lid on, adding a little salt. Then add the chanterelles to the pan, stir, and pour in the vegetable stock. Add the mustard. Simmer the contents of the pan for 15-20 minutes and reduce until reduced, then pour in the cream and add the parsley. Simmer for another 5-10 minutes, stirring occasionally. Season the sauce with salt and pepper and a pinch of nutmeg. If the sauce is still too runny, thicken it with a little flour or cornstarch. This sauce goes well with eliche or penne. After cooking, drain the pasta in a sieve, return it to the pot, and mix it with the sauce. The mushroom sauce can also be briefly pureed and served as an appetizer without the pasta.