Cranberry and mushroom ragout à la Gabi

Ingredients for 4 servings:

• 4 tsp rapeseed oil
• 4 spring onions, cut into rings (green and white separated)
• 500 g mushrooms, brown, cut into pieces
• 2 tsp, heaped whole wheat flour
• 250 ml vegetable broth, possibly from instant powder
• 2 tsp balsamic vinegar, dark
• 60 ml cream
• 2 tbsp cream cheese, 0.2% fat content
• 1 tsp orange peel, grated
• 2 tsp wild cranberry jam, from the jar
• 2 tbsp parsley, flat, chopped
• Salt and pepper, black, from the mill
• 2 pinches of cinnamon powder
• 2 pinch(s) gingerbread spice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

Heat oil in a pan, sauté the white parts of the spring onions, add the mushrooms and fry for 3 minutes. Dust with flour, add the broth and vinegar, bring to a boil, stir in the cream, and simmer for 4 minutes. Stir in the cream cheese, orange zest, cranberries, half of the onion greens, and parsley (add more hot broth if necessary). Season with salt, pepper, cinnamon, and gingerbread spice. Sprinkle with the remaining onion greens and serve with walnut dumplings.