Mushroom cream sauce

Ingredients for 6 servings:

• 300 g chanterelles, fresh, or 125 g from the jar, pay attention to good quality
• 150 g porcini mushrooms, fresh, alternatively frozen mushrooms, or porcini mushrooms from the can, also here: good quality ach
• 125 g birch mushrooms from the jar
• 300 g mushrooms, fresh
• 150 g oyster mushrooms, fresh
• 125 g dried meat
• 1 onion(s) (red onions provide a nice visual effect)
• 2 cloves garlic
• 100 ml dry white wine
• 125 ml vegetable stock
• 1 bunch of parsley (flat or curly, it doesn’t matter)
• some lemon juice
• 200 ml cream
• lots of butter or butter-flavored frying cream
• n. B. Salt and pepper, black, freshly ground

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Simply delicious with meat, noodles, dumplings, or rice. A wonderful autumn recipe

Clean the fresh mushrooms. I use a mushroom brush for this. If they are very dirty, it is recommended to coat the mushrooms in flour and then briefly soak them in water (about 10 minutes), then dry them thoroughly (spread them out on a paper towel and let them dry). The flour binds soil, sand, and other contaminants, and then sinks with the dirt. Chanterelles, in particular, are often not ready to cook without this additional treatment. Slice and chunk the mushrooms, removing dry and/or woody ends. If porcini mushrooms are used, remove any greenish pores (this is a matter of appearance). The way you slice them is purely a matter of taste. Ideally, they should fit easily onto a fork without further cutting, i.e., bite-sized. I like to cut button mushrooms into half or whole slices, and chanterelles, oyster mushrooms, and porcini mushrooms into attractive pieces. Drain glass/canned mushrooms thoroughly, ideally spreading them out on a paper towel even after draining. Remove any cartilage/bones and rind from the dried meat or bacon and cut into small cubes (not too thick, not too thin). Wash and chop the parsley. Peel the garlic and onions and finely dice them. Season the fresh mushrooms with salt and pepper. Heat butter (or cooking cream) in a non-stick pan over medium heat. Sauté the mushrooms in batches, taking a different amount of time depending on the mushroom. The degree of browning is also a matter of taste; I like them fried until golden brown. It’s important that they don’t cook in their own juices, but rather fry them. Therefore, I recommend frying the mushrooms in small batches so that the pan temperature doesn’t drop too much when you add them. Collect the fried mushrooms in a colander and drain. Once all the mushrooms are fried, increase the heat on the stove. Fry the bacon cubes over high heat, then reduce the heat again. Add the onions and garlic and sauté. Deglaze with white wine and let it reduce. Add the mushrooms and fry briefly. Then add the vegetable stock and reduce by half. Then stir in the cream, lemon juice, and parsley. Reduce over low heat, stirring occasionally, until the sauce reaches the desired consistency. Season with salt and pepper if desired. This sauce goes wonderfully with all kinds of meat dishes (schnitzel, sirloin, meatloaf, etc.), or simply with pasta, dumplings, and other delicacies. Small sprigs of parsley are a great garnish. Tip: Add small amounts of dried mushrooms soaked in water to the sauce and simmer; this intensifies the mushroom flavor.