Mushroom sauce (for pasta or schnitzel)

Name: Mushroom sauce (for pasta or schnitzel)
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 10 g dried porcini; 150 g Mushrooms; 1 Onion; 50 g streaky smoked bacon; 2 stem(s) Thyme; 1 TEASPOON + 2 tablespoons oil; 1-2 TABLESPOONS Flour; 50 ml dry white wine; 150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 pinch Sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

10 g dried porcini
150 g Mushrooms
1 Onion
50 g streaky smoked bacon
2 stem(s) Thyme
1 TEASPOON + 2 tablespoons oil
1-2 TABLESPOONS Flour
50 ml dry white wine
150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 pinch Sugar

Directions

1
Pour 250 ml of boiling water over porcini mushrooms, soak for about 20 minutes
2
Clean the mushrooms, wash and possibly halve them. Peel and finely chop the onion. Dice the bacon. Wash thyme, shake dry, pluck leaves from the stems, chop. Grease a pan with 1 teaspoon of oil. Leave the bacon cubes in it until crispy, take them out. Fry the mushrooms in the hot bacon fat for 4-5 minutes, turning. After 2 minutes add onion, fry with the mushrooms
3
Finely mash the porcini in the stock. Add 2 tablespoons of oil to the mushrooms, heat up. Dust with flour, sauté briefly. Add the porcini mixture, wine and cream while stirring, add thyme and simmer for 4-5 minutes
4
Add the bacon cubes to the sauce, season with salt, pepper, paprika and sugar
5
Goes well with pasta or schnitzel