Mushrooms in tomato cream

Name: Mushrooms in tomato cream
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 1 kg keine Mushrooms; 1 Onion; 3 Garlic cloves; 2 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp salt, cayenne pepper; 2 tablespoons (10 g each) Flour; 1 can(s) (850 ml) Tomatoes; 1/4 l Vegetable broth; 200 g Whipped cream; 1 pinch Sugar; 1 collar Basil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

1 kg keine Mushrooms
1 Onion
3 Garlic cloves
2 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp salt, cayenne pepper
2 tablespoons (10 g each) Flour
1 can(s) (850 ml) Tomatoes
1/4 l Vegetable broth
200 g Whipped cream
1 pinch Sugar
1 collar Basil

Directions

1
Clean, wash and dry mushrooms. Peel and chop onion and garlic. Heat the oil in a large pan. Fry the mushrooms in it, possibly in portions until golden brown. Fry the onion and garlic briefly, season to taste
2
Dust the mushrooms with flour and sweat them. Deglaze with tomatoes and stock. Bring to the boil and simmer while stirring for about 15 minutes. Stir in cream, heat up. Season to taste with salt, pepper and sugar. Wash the basil, cut into strips, sprinkle over it