Mushrooms in sparkling wine and rosemary sauce

Ingredients for 4 servings:

• 600 g mushrooms, brown
• 250 ml Cremefine or other cooking cream
• 200 ml sparkling wine, very dry
• 4 m.-sized onion(s), possibly only 3
• 1 sprig(s) rosemary
• 1 tbsp olive oil
• salt and pepper
• 1 lemon(s), the juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Clean the mushrooms and quarter or eighth them, depending on their size. Dice the onions. Since we like onions, I always use four. Chop the rosemary needles. Heat the oil in a pan, sauté the diced onions, add the mushrooms, and fry until the liquid has evaporated. Pour in the sparkling wine and bring to a boil briefly. Add the cooking cream and reduce slightly. Add the rosemary needles. Season with salt and pepper. Pour in the lemon juice. Tastes delicious with fine tagliatelle pasta. Originally intended as a main course, but certainly also a delicious appetizer with a reduced amount of ingredients. Please be careful due to the intensity of the rosemary. It’s better to add fewer chopped needles first, then taste and add more if necessary. Since personal tastes vary greatly regarding alcohol and acidity (lemon juice), you can of course vary these quantities slightly.