Four-mushroom sauce

Ingredients

Directions

1. 1

   Soak dried porcini for about 45 minutes in 300 ml of lukewarm water. Peel and finely dice the onion. Dice the bacon.

2. 2

   Clean and wash the mushrooms and chestnuts and chanterelles, wash them briefly if necessary and cut them into slices. Drain the porcini and collect the soaking water. Heat oil and bacon. Fry all mushrooms and onion in it for 2-3 minutes.

3. 3

   Dust with flour and sweat lightly. Stir in soaking water and whipped cream. Bring to the boil and simmer for about 5 minutes. Season to taste with salt and pepper. Wash and chop parsley and stir into the sauce.