Quick mushrooms in parsley – dill – cream sauce

Ingredients for 4 servings:

• 1 can of mushrooms, mixed mushrooms (approx. 600 g)
• 100 g bacon, streaky
• 2 onions
• some oil
• 150 g cream, sweet
• 150 g sour cream
• 2 egg yolks
• 1 bunch parsley, chopped
• 1 bunch dill, chopped
• 2 tbsp flour
• 1 tbsp butter
• Salt and pepper, black from the mill

Instructions

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

Finely dice the onions and bacon. Fry the bacon in a little oil and then fry the onions. Drain the mushrooms and add them. Simmer gently for 5 minutes. Season with salt and pepper. Meanwhile, melt the butter in a second saucepan. Stir in the flour and sauté briefly. While stirring, add the sweet cream and bring to a boil. Mix the sour cream with the two egg yolks and stir into the cream sauce. Add the chopped herbs (reserve a little for decoration) and season with salt and pepper. Place the mushrooms in a shallow dish and spoon the sauce over them. Sprinkle with the remaining herbs and serve.