Mushroom – zucchini vegetables

Ingredients for 2 servings:

• 400 g mushrooms, brown
• 1 small zucchini
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 3 spring onions
• 15 g clarified butter
• 250 ml dry white wine
• 10 g cornstarch
• 1 tsp, heaped vegetable broth (instant)
• 1 tbsp parsley (chopped)
• 1 tsp, heaped chives, (chopped)
• 1 tsp lovage (chopped)
• 1 tsp, chopped coriander greens (chopped)
• n. B. Salt
• n. B. Pepper, from the mill
• 100 g cream
• 200 g sour cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cut the mushrooms and zucchini into thin slices. Finely chop the onion and garlic. Slice the spring onions into thin rings. Heat the clarified butter in a saucepan. Sauté the onion, garlic, and spring onions over medium heat. Add the mushrooms and zucchini and fry. Deglaze with 125 ml of the wine and reduce slightly. Sprinkle with cornstarch and stir in the remaining wine. Stir in the vegetable stock powder. Add the herbs and season with salt and pepper. Mix the cream with the sour cream and stir to incorporate. Cook everything over low heat until done. Place the mushrooms and zucchini mixture on warmed plates and garnish with some parsley. A nice bread dumpling goes best with this dish.