Peel the shallots and cut into fine cubes. Clean the mushrooms and cut into slices. Finely chop the parsley. Rinse the lemon with hot water and finely grate 1 teaspoon of the zest and squeeze out about 2 tablespoons of juice.

Heat some oil in the pan. Fry the shallots and mushrooms in it. Top up with the cream and about 100 ml of liquid (broth). Simmer over medium heat for approx. 8 minutes until creamy and season well with salt, pepper and lemon juice, stir in crème fraîche.

Serve the ragout sprinkled with lemon zest, parsley and pepper. We had fried potatoes and sausage with it.