Summary

Ingredients

• 4 tablespoon butter for frying
• 0.5 ½ onion (s)
• 1 clove garlic
• salt and pepper
• nutmeg
• 200 g mushrooms, Eerline
• 50 ml white wine
• 0.5 ½ bunch parsley
• 1 cube broth
• 2 tablespoon butter for the roux
• 1 tablespoon flour
• 200 g cream
• 0.5 ½ lemon (s), juice from it

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Instructions

1. Chop the onions, press the garlic and sauté in the butter in a pan. Season with a little salt, a lot of pepper and not too little freshly grated nutmeg. Cut the mushrooms into slices or strips and then drizzle with lemon juice. Be careful, not too much, better to try and then season! Then add the mushrooms to the onions in the pan and fry them. When the mushrooms are through and nicely juicy, deglaze with the white wine and crumble and mix a stock cube. Then add the chopped parsley.
2. At the same time, make a roux in a saucepan. To do this, heat the butter at half power and then add the flour while stirring vigorously with the whisk. Sweat well until the sweat turns light brown. Then add the cream to the roux and simmer at half power until the sauce thickens. Correct the consistency with milk or flour if necessary. Then add the onion and mushroom mixture and stir everything well. Then simmer the sauce for another 10 minutes on a low level and let it steep.
3. Tastes super delicious, especially with the white wine note. The sauce tastes very good even without wine, there are many nuances of this recipe in Bavarian cuisine. Perfect with dumplings, potatoes but also meat.