Spelt hunter's sauce

Ingredients for 4 servings:

• 80 g butter
• 100 g spelt flour, organic
• 2 tbsp, heaped tomato paste
• 2 tsp vegetable broth, granulated, organic
• 2 pinch(s) salt (Himalayan salt)
• 2 pinch(s) pepper, white
• 1 tsp paprika powder, hot
• 1 tsp, heaped marjoram
• 1 liter of water
• 1 tbsp rapeseed oil
• 400 g mushrooms, small brown
• 2 onions
• 4 garlic cloves

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Own creation

Heat the rapeseed oil in a large pan over medium heat. Trim the mushrooms and add them to the hot oil. Peel the onions and garlic cloves and dice them. Once the mushrooms are golden brown, add the onions and let them brown, stirring occasionally. Turn off the heat. Set the pan aside. Heat the butter in a saucepan over medium heat. Add the organic spelt flour and stir until light brown. Add the tomato paste and stir until browned. Gradually add the water while stirring until a creamy sauce forms. Add the mushroom and onion mixture and the finely diced garlic to the sauce and stir. Add the vegetable stock, marjoram, white pepper, hot paprika, and Himalayan salt and season to taste. Bring back to a boil briefly. Turn off the heat and let the sauce stand uncovered for 10 minutes. Depending on the desired consistency, add a little water or leave the sauce as is. Vegans can replace the butter with rapeseed oil or another vegetable fat.