Mushroom pan

Ingredients for 4 servings:

• 2 bowls of mushrooms, white and/or brown
• 2 cups whipped cream
• 1 bunch of spring onions
• 1 pack of bacon cubes
• 3 tbsp, heaped parsley, chopped
• 1 large onion(s)
• 1 clove(s) garlic
• some butter or oil
• 1 tsp, leveled nutmeg
• 1 tbsp, heaped marjoram
• 1 tsp, heaped sugar
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

A quick tip to start with, in case you don’t read the entire recipe before preparing: Save all the trimmings and leftovers of mushrooms, onions, garlic, and leeks that aren’t dried out. Cut a slice off the bottom of the mushroom stem, as this is usually where soil still clings. Peel and finely chop the onion. Peel the garlic as well. Then slice the leeks into rings. I personally recommend using only two. Simmer the trimmings and leftovers in a small pot with the water. Do not use a lid, as the water should be reduced to about 1/3. Also add a pinch of salt to the water. This should create a light “vegetable broth.” Add the mushrooms and bacon to a pan and heat over medium heat. After about 1-2 minutes, press the garlic into the pan and add the onion and the butter/oil. Once the onions are sautéed, add some of our vegetable broth through a sieve. Let it simmer briefly again and then add the cream. Now add the spices and herbs (nutmeg, marjoram, sugar, salt, pepper). The spice amounts are only approximate, based on my estimation. I recommend Sivi’s bread dumplings: http://www.chefkoch.de/rezepte/197551083658477/Sivi-s-Semmelknoedel.html