Mushroom cream pan with mushrooms

Ingredients for 4 servings:

• 300 g mushrooms, fresh
• 125 g bacon
• 3 m.-sized onion(s)
• 4 large garlic cloves
• 1 stock cube
• 200 g sweet cream
• ½ liter of water
• 1 tbsp, heaped parsley, chopped
• 1 tbsp, heaped flour for binding
• salt and pepper
• Clarified butter
• oregano
• Thyme
• Paprika powder, sweet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Quick, easy and delicious

Clean and slice the mushrooms. Dice the bacon and onions and fry in a little clarified butter. Finely chop the garlic and add it. Add the mushrooms and fry them. Deglaze with 500 ml of water, add the stock cube and the cream. Simmer for about 20 minutes. Add the chopped parsley. Season with about 1 teaspoon each of salt, oregano, thyme and sweet paprika, and pepper to taste. To thicken the mixture, mix the flour with half a cup of cold water and add just enough water until the desired consistency is reached. Bring back to a boil briefly. This goes very well with spaetzle and a mixed salad, for example.