Mushroom – Carrots – Vegetables

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Side Dish
Cuisine European
Servings (Default: 3)

Ingredients

  • 700 g mushrooms, mixed
  • 2 medium carrot (s)
  • 1 bunch parsley
  • 1 onion (s) or 2 shallots
  • liter ⅛ vegetable stock
  • 2 tablespoon sour cream
  • butter
  • salt and pepper
  • 1 pinch (s) nutmeg, freshly grated
  • 1 pinch (s) sugar
Mushroom – Carrots – Vegetables
Mushroom – Carrots – Vegetables

Instructions

  1. Clean and quarter the mushrooms (also use the stems), quarter the carrots lengthways and cut into sections approx. 1 cm long. Peel, quarter and thinly slice the onion. Wash the parsley, pat dry and finely chop.
  2. Melt some butter in a saucepan and sweat the onions in it. They should take some color, but not brown. Add the carrot pieces and sauté a little too. Deglaze with a little vegetable stock, season with salt and season with pepper, nutmeg and a pinch of sugar.
  3. Simmer for about 10 minutes with the saucepan closed and low heat until they are soft but still bite. If necessary, add a little vegetable stock from time to time. Then with the lid open, allow the liquid to evaporate except for a residue and stir the carrots with the sour cream. Add the parsley, bring to the boil briefly and set aside.
  4. Fry the mushrooms in a pan in a little butter over high heat, season with salt, pepper and add to the carrots and fold in. If necessary, season again to taste, keep warm and let steep for about 5 - 7 minutes. Mix again before serving.

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