Steamed pointed cabbage with mushroom cream sauce
easy
45 mins
45 mins
Ingredients
- 1 bag (15 g) dried porcini
- 200 g fresh shiitake mushrooms
- 1 Onion
- 25 g Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g Whipped cream
- 1/4 l clear broth (instant)
- 4 TABLESPOONS sauce thickener
- 7-10 Tbsp Nutmeg
- 2 Heads pointed cabbage
- 7-10 Tbsp Parsley
Directions
- 1
Wash porcini briefly and soak in 1/8 litre cold water. Clean and wash shiitake mushrooms and dab dry well. Cut the mushroom caps crosswise with a sharp knife.
- 2
Peel and finely chop the onion. Heat the fat in a saucepan. Braise the shiitake mushrooms briefly in it, season with salt and pepper and remove. Steam onions in hot fat until translucent. Add the porcini mushrooms with the soaking water and deglaze.
- 3
Add cream and stock and bring the sauce to the boil. Add the shiitake mushrooms and simmer for a few minutes. Add the sauce thickener and bring to the boil again while stirring. Season to taste with salt, pepper and a little nutmeg.
- 4
Clean, quarter and wash the pointed cabbage. Steam cabbage quarters side by side in boiling salted water for about 8 minutes. Drain and arrange each two quarters on a plate with some mushroom sauce.
- 5
Serve garnished with parsley. Serve with fine ribbon noodles or boiled potatoes.
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