Mushrooms with white wine and onions

Ingredients for 3 servings:

• 500 g mushrooms
• 100 g onion(s)
• 180 ml dry white wine
• 200 ml water
• 1 vegetable stock cube
• some sunflower oil
• some roux

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 10 minutes

delicious side dish to roast meat

Peel the onions and dice them into small cubes. Then trim the mushrooms and chop them finely if desired. Heat about 2-3 sips of olive oil in a pan on the stove over maximum heat. Add the mushrooms and then reduce the heat by about 1-2 notches. Once the liquid from the mushrooms has evaporated, add the onions and fry, stirring constantly. Once the remaining liquid has boiled away, deglaze with the white wine. Now transfer everything to a saucepan. Add the stock cubes (I use the ones from Aldi without flavor enhancers) and water, bring everything to a boil, and then simmer over low heat for at least 60 to 120 minutes. The longer you simmer, the more intense the flavor will be. If there is still some liquid in the pan, thicken it with a roux (you can also use the dark one from Mondamin).