John Myers
Ingredients for 2 servings:
- 250 g mushrooms, brown
- 2 spring onions
- 2 tbsp butter
- 100 ml dry white wine
- 2 tbsp light cream
- lots of pepper, from the mill
- some vegetable broth, instant
- n. B. Fresh herbs such as chives, oregano, basil, thyme
- n. B. garlic
- 1 pinch(s) of sugar
- possibly salt
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes
with a fine white wine note
Do not wash the mushrooms, just remove any dirt that may be clinging to them. Only cut off stems if they have any rotten spots; otherwise, use them whole. Halve or quarter the mushrooms depending on their size. Wash and trim the spring onions, trim off the more tender, dark green tops and set aside for later use. Cut the lower white to light green part of the spring onions into slices about 3 mm thick. Melt the butter in a non-stick pan, add the sliced spring onions and sauté briefly on high. Add the mushrooms, reduce the heat to medium, put the lid on the pan and sauté for about 3 minutes, stirring occasionally, until the mushrooms release their liquid. Deglaze with the white wine, add a little vegetable stock powder or salt, sauté briefly, season generously with pepper, add herbs and garlic if desired and the crème légère. A touch of sugar refines the flavor; a pinch of salt may also be needed. The dark green part of the spring onions is sliced into rings and mixed in just before serving. This goes very well with tagliatelle pasta. Baguette, rice, potatoes, etc. also work. Tip: You can use red wine instead of white wine, the crème légère can be replaced with crème fraîche, and the brown mushrooms with white.
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