Mushroom sauce

Ingredients for 4 servings:

• 150 g bacon, preferably Gelderland
• 1 large onion(s)
• some butter
• 500 g mushrooms, brown or chanterelles
• 3 tbsp flour
• 600 ml chicken stock, meat or vegetable stock
• 150 ml cream, sweet
• 50 ml dry white wine; alternatively the juice of half a lemon
• possibly salt and pepper
• 5 tbsp parsley, finely chopped
• possibly cornstarch, to thicken

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the bacon into small cubes. Dice the onion into fine cubes. Clean the mushrooms and cut into not too thin slices or pieces. Finely chop the parsley. Fry the bacon cubes in a large pan or pot over medium heat until lightly browned. Add the diced onion and fry until golden brown. Transfer the bacon and onion mixture to a plate lined with kitchen paper. Melt a little butter in the pan and fry the mushrooms. Add the bacon and onion mixture and stir to combine. Add the flour and stir. Pour in the stock, stir, bring to a boil, and then simmer for about 20 minutes, until the sauce reduces slightly. Add the cream and white wine and stir well, bring to a boil, and simmer for 5 minutes. Season the sauce with salt and pepper if necessary, and thicken it with cornstarch if necessary. Finally, stir in the finely chopped parsley. TIP: When frying the mushrooms, don’t use too much fat, as they will absorb the fat and later release it into the sauce. If necessary, fry the mushrooms in batches and drain on kitchen paper.