Creamed mushrooms

Ingredients for 2 servings:

• 4 tbsp butter for frying
• ½ onion(s)
• 1 clove(s) garlic
• salt and pepper
• nutmeg
• 200 g mushrooms, chanterelles
• 50 ml white wine
• ½ bunch parsley
• 1 cube of stock
• 2 tbsp butter for the roux
• 1 tbsp flour
• 200 g cream
• ½ lemon(s), juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Delicious Bavarian mushroom cream sauce, perfect with dumplings or meat

Finely chop the onions, press the garlic, and sauté in butter in a pan. Season with salt, plenty of pepper, and just enough freshly grated nutmeg. Slice or strip the mushrooms and drizzle with lemon juice. Be careful not to add too much; taste and adjust the seasoning accordingly! Add the mushrooms to the pan with the onions and fry. When the mushrooms are cooked through and nice and juicy, deglaze with the white wine, crumble in a stock cube, and mix well. Then add the chopped parsley. Meanwhile, make a roux in a saucepan. Heat the butter over half heat, then add the flour, stirring vigorously with a whisk. Sauté gently until the roux turns light brown. Then add the cream to the roux and simmer at half heat until the sauce thickens. Adjust the consistency with milk or flour, if necessary. Add the onion and mushroom mixture and mix well. Then let the sauce simmer on low heat for another 10 minutes and let it steep. It tastes delicious, especially with the hint of white wine. The sauce also tastes great without wine; you’ll find many variations of this recipe in Bavarian cuisine. Perfect with dumplings, potatoes, and even meat.