John Myers
Ingredients for 2 servings:
- 250 g mushrooms
- 30 g bacon
- 1 onion(s)
- 1 shot of white wine
- some spice paste, (beef stock)
- 1 cup of cream
- Pepper (red and black peppercorns)
- Fat for frying
- 1 drop of caramel coloring
- Sauce thickener
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Finely slice the mushrooms and dice the onion. Fry the bacon in a pan with the fat, add the onions, and sauté briefly. Add the mushrooms and fry until all the water has evaporated and the mushrooms have taken on a light color. Deglaze with a good splash of white wine and reduce the sauce completely. Add about 1/4 liter of water and stir in a little beef paste, then stir in the cream. Crush the peppercorns in a mortar and pestle. Season with beef paste and pepper, and simmer for a few more minutes. Darken the fairly light sauce with a drop of caramel coloring to make it more visually appealing. Bring back to a boil and thicken with sauce thickener, if desired.
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