Mushroom cream sauce with cream fine

Ingredients for 3 servings:

• 500 g mushrooms, brown
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 bottle of Cremefine for cooking, 7% fat
• 100 ml vegetable stock
• 2 tbsp, heaped parsley, flat
• Salt and pepper, possibly lemon pepper
• some lemon juice
• Vegetable cream for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

fewer calories than with cream, simple, vegetarian

Remove any dirt from the mushrooms with a brush or cloth; do not wash them! Quarter the cleaned mushrooms. Finely dice the onion and garlic. Sauté them in a large pan with the vegetable cream until translucent. Add the mushrooms. Don’t stir immediately, or the mushrooms will absorb water. After 1-2 minutes, turn the mushrooms over. Once they are well browned, add the cream. Continue to reduce the sauce over low heat, then add a little more stock, as needed or desired. Season the sauce, add a squeeze of lemon juice, and stir in the parsley just before serving.