Carinthian mushroom stew

Ingredients for 4 servings:

• 500 g mushrooms
• 2 Mettenden (smoked sausages)
• 1 onion(s)
• 1 stalk(s) leek
• 3 carrots
• 1 sprig(s) rosemary
• 2 tbsp flour
• 250 ml Cremefine or cream
• 400 ml vegetable stock
• 6 stalks of parsley
• Butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Mushroom stew

Quarter the mushrooms and dice the onion. Slice the leeks, carrots, and sausages. Melt the butter in a large pot and fry the sausage slices on both sides. Then add the mushrooms and fry them, stirring vigorously (to prevent them from browning). If you want to keep the sausages crispy, you can remove them and add them back in at the end. Now briefly fry the carrots and leeks and sprinkle with chopped rosemary. Sprinkle everything with flour and sauté briefly. Then pour over the stock and cream (creme fine) or cream (Obers) and simmer for at least 5-10 minutes. Stir in the parsley, season the stew with salt and pepper, and serve. Bread dumplings go well with the stew.