Butter mushroom, pepper and leek sauce with wild herbs

Ingredients for 3 servings:

• 400 g butter mushrooms, fresh or from the can
• 1 small bell pepper(s)
• ½ bunch of spring onions
• 100 g celery
• 100 ml broth, vegan, or salt
• 100 ml cashew milk (cashew drink)
• 1 bunch of wild herbs, e.g. dandelion leaves, ground elder, sorrel, nasturtium
• 1 tsp mustard, vegan, optional
• 1 tbsp vegetable oil
• 1 garlic clove(s)
• possibly cornstarch
• salt and pepper

Instructions

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

vegan

Clean and slice the butter mushrooms or drain the can. Wash, halve, deseed, and dice the bell peppers. Peel and finely dice the celery. Wash and slice the spring onions. Peel and press the garlic. Sauté the vegetables in oil for a while, then pour in the broth and cashew milk and simmer. Meanwhile, wash and chop the herbs. When everything is cooked, season to taste. If desired, you can also thicken it with starch. Add the herbs last. Serve with potato rösti or bread dumplings, for example.