Mushroom pots

Ingredients for 3 servings:

• 750 g mushrooms, medium-sized
• 2 onions, medium-sized
• 2 tbsp oil
• salt, white pepper
• 125 ml wine, white, dry
• 1 tsp vegetable broth
• 75 g cheese (Gouda), grated
• 200 g sour cream or thick sour cream
• 1 stalk of parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat oven: (Electric stove: 200°C/ Fan oven: 175°C/ Gas mark 3). Clean and briefly wash the mushrooms. Drain well and halve if necessary. Peel and finely dice the onions. Heat oil in a large pan. Sauté the onions. Add the mushrooms and fry vigorously over high heat for about 5 minutes, stirring occasionally. Season with salt and pepper. Deglaze with wine and 1/8 l water, bring to a boil. Stir in the broth and simmer for about 5 minutes. Mix the cheese and sour cream. Stir half of the cheese cream into the mushrooms. Transfer the mushrooms to an ovenproof dish. Spread the remaining cream on top. Bake in the hot oven for about 10 minutes. Chop the parsley and sprinkle over the top. Serve with the baguette.