Egg fricassee

Ingredients for 4 servings:

• 300 g mushrooms
• 175 g asparagus, in pieces
• 250 g vegetable stock
• 6 eggs, hard-boiled
• 20 g butter or margarine
• 25 g flour (wheat flour)
• 1 egg yolk
• 3 tbsp white wine
• Salt
• Pepper, freshly ground
• 1 pinch(s) of sugar
• 2 tbsp lemon juice
• 1 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Trim the stem ends and any bad spots from the mushrooms, rub them with a paper towel, rinse if necessary, pat them dry, and slice them. Drain the asparagus pieces in a sieve, reserving the asparagus water and making up to 375 ml (3/8 l) with the vegetable stock. Peel the eggs and cut them into sixths, using an egg slicer if necessary. Melt the butter or margarine in a saucepan. Briefly sauté the mushroom slices while stirring. Season with salt and pepper, dust with flour, and heat while stirring until the flour is light yellow. Pour in the measured liquid and whisk, making sure there are no lumps. Bring the sauce to a boil and simmer uncovered for about 5 minutes, stirring occasionally. Add the egg sixths and the asparagus to the sauce and heat gently for about 5 minutes, stirring occasionally. Whisk the egg yolks with white wine, mix with 3 tablespoons of the sauce, then stir into the sauce (do not let it boil). Season the fricassee with salt, pepper, sugar, and lemon juice and serve sprinkled with parsley. TIP: An egg fricassee is a great way to use up leftover hard-boiled eggs, such as Easter eggs. Variation with canned mushrooms: You can also use 200 g of drained canned mushrooms instead of the fresh mushrooms. In this case, instead of sautéing the sliced ​​mushrooms beforehand, heat them in the sauce along with the asparagus and eggs.