Mushroom cream sauce

Ingredients for 1 servings:

• 400 g mixed mushrooms, e.g. brown mushrooms, king oyster mushrooms or chanterelles
• 1 shallot(s)
• 1 clove(s) garlic
• 1 tbsp butter
• some salt
• some black pepper, freshly ground
• 100 ml vegetable stock
• 100 ml wild mushroom stock
• 200 g whipped cream
• ½ bunch chives
• n. B. white wine, dry

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Clean and slice the mushrooms. Peel the shallot and garlic clove, and dice both finely. Melt the butter in a large saucepan or frying pan and sauté the shallots and garlic cubes. Add the mushrooms and fry everything vigorously, stirring or tossing, and season with a little salt and a few grinds of freshly ground black pepper. Then pour in the vegetable stock, mushroom stock, and cream and simmer for about 5 minutes. The sauce should be neither too thick nor too thin. Rinse the chives, shake dry, finely chop, and stir in. If desired, season the sauce with a dash of dry white wine. Goes well with potato dumplings, bread dumplings, tagliatelle, spaetzle, schnitzel, steaks, schnitzel, or simply with fresh baguette.