Mushroom sauce (for nutritional news)

Ingredients

Directions

1. 1

   Soak porcini mushrooms for about 45 minutes in about 300 ml of lukewarm water. In the meantime peel and finely dice the onion. Finely dice the bacon. Clean and shine the mushrooms. Wash and clean chanterelles and chestnuts.

2. 2

   Cut mushrooms into slices. Drain porcini mushrooms and collect soaking water. Heat oil in a coated pan. Leave bacon in it until crispy, take it out. Put all mushrooms in the pan and fry them for 2-3 minutes. Add onion and fry for 1-2 minutes. Dust the mushrooms with flour and sauté. Deglaze with cep water and cream, bring to the boil and simmer for about 2 minutes. Season to taste with salt and pepper. Add bacon to the sauce.

3. 3

   Dust the mushrooms with flour and sauté. Deglaze with cep water and cream, bring to the boil and simmer for about 2 minutes. Season to taste with salt and pepper. Add bacon to the sauce. Wash parsley and dab dry. Pluck the leaves from the stems and cut them finely. Stir parsley into the sauce

4. 4

   Waiting time 25 minutes