Fresh Forest Mushrooms in Cream Sauce with Homemade Bread Dumplings

Preparation: "Wife" send the husband early in the morning (it has just got really light), but if possible after having a good breakfast, into the forest to "buy" mushrooms! Until the husband comes home, you can read the newspaper in peace (so YOU ​​can read the sports section with peace of mind!) And then put it ready for men so that he can read what is going on in the world is ! When the "mushroom seeker" comes home, do not forget to praise him profusely for his find, no matter how big (or small) the harvest was! First of all, I gave my husband a back massage to relieve the back pain he had suffered from bending over (the "arms") !!! :-))) His yield was impressive as you can see in the picture! Now it's time to cook the pilgrimage!

Preparation 2: Clean the mushrooms from the coarse dirt with the mushroom brush, dust with flour (THAT PREVENTS THAT THE MUSHROOMS SOAKE ITStbspF WITH WATER) and rinse off very briefly with water !!! DAPPING DRY !!! If necessary, cut out or remove worm-like areas over a large area. Cut off pitted areas.

Cut the mushrooms into slices or pieces, chop the onions and fry both together in butter. Deglaze with beef stock or vegetable stock (homemade or bought ready-made), cream and white wine and season with pepper, salt and caraway powder!

Before serving, add freshly chopped parsley, arrange on plates with homemade bread dumplings (see my cookbook) and then BON APPETITE !!!

Tip 5: Mushrooms shouldn't be washed, but when I prepare forest mushrooms, I dust the cleaned, uncut "treasures" with flour and toss them briefly in cold water. The flour removes any remaining soil and other dirt from the mushroom and I don't have to worry about whether the mushrooms that I and my family are currently eating may have been contaminated with faeces from animals! After rinsing, pat the mushrooms dry with a kitchen towel and the mushroom dish can be conjured up.