Wild mushroom sauce

Ingredients for 4 servings:

• 800 g wild mushrooms, preferably mixed
• 1 onion(s)
• 1 sauce cake
• 2 carnations
• 4 juniper berries
• 1 bay leaf
• 3 tbsp vinegar (a little more or less depending on your taste)
• Salt
• cream
• possibly roux
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Sauerbraten style, with fresh or frozen mushrooms possible

Soak the gravy cake in a small bowl in just enough water to cover it. Clean and wash the wild mushrooms and slice them thinly. It looks very pretty if you can still see the shape of the mushrooms. The gravy can also be made with frozen mushrooms (do not thaw). Finely chop the onion and sauté it in a little oil in a pan, add the finely chopped mushrooms and the spices (cloves, juniper berries, bay leaf). Add about 100 ml of water and let it simmer for about 10 minutes. Depending on how much gravy you want, add about another 300 ml of water. Finally, add salt and vinegar. Mash the dissolved gravy cake with a fork, mix in the mixture, and bring the gravy to a boil until it is creamy. Add a little cream to taste. If the gravy is too thin, add a little more flour. Serve with mashed potatoes or bread dumplings.