Fresh mushroom sauce

Ingredients for 4 servings:

• 300 g mushrooms
• 500 ml water
• 1 cube of vegetable stock or chicken stock
• 150 g spring onions
• 1 onion(s), red
• 150 ml crème fraîche
• 30 g salt
• 1 tbsp soy sauce
• 30 g flour
• 1 bunch of coriander leaves
• 1 pinch(s) nutmeg, freshly grated
• some Parmesan, freshly grated
• 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Wash and finely chop the mushrooms, coriander, and spring onions. Bring the water to a boil and mix with the stock cube in a measuring jug. Heat the finely chopped mushrooms in a pan without oil. As soon as the mushrooms begin to shrink in size and lose some of the water, add the olive oil. Then add the finely chopped spring onions and the finely chopped red onion. Pour in the vegetable stock and reduce the heat to medium. Add the soy sauce and crème fraîche and mix. Season with salt, if desired. Finally, sift a little flour over the sauce to thicken. Add the finely chopped coriander and season with a little nutmeg. Just before serving, grate over fresh Parmesan cheese.