Cut the mushrooms into quarters or slices, depending on their size. (Leave the mini mushrooms whole). Fry a little in a pan. Pour the broth (it can also be less than specified) and cook in it for about a minute. Add the cream. Let the sauce boil down for a few minutes. Season with paprika and curry.
If you want the sauce to be a little thicker, thicken with cornstarch. To do this, dissolve about 1 teaspoon of starch in cold water, add to the mushroom cream and bring to the boil. Season to taste with salt and pepper. (The recipe is also very suitable for gratinating, for example, chicken or pasta.)
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