Mushroom pan Thuringian style

Ingredients for 6 servings:

• 1 kg mushrooms, fresh wild mushrooms
• 2 tomatoes
• 2 onions
• 200 ml whipped cream
• 100 ml red wine
• 100 ml broth (alternatively instant broth)
• 50 g breadcrumbs or breadcrumbs
• salt and pepper
• herbs, fresh, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and clean the mushrooms thoroughly. Remove the spongy tubes from the underside of the caps of chestnut or porcini mushrooms, otherwise the dish will become slimy. Dice the mushrooms into pieces approximately 1×1 cm, leaving small mushrooms whole. Blanch the tomatoes in the cooking water, peel off the skins, and dice. Finely chop the onion. Place the mushrooms, tomatoes, and onion in a deep pan, add the heavy cream, red wine, broth, and breadcrumbs, and season generously with salt and pepper. Stir the mixture, cover, and bring to a boil. Cook for 5-7 minutes, then reduce the heat and simmer for another 20-25 minutes, stirring occasionally. Sprinkle with herbs and serve. Serve with fried potatoes or pasta.