Summary

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

Print Recipe Pin Recipe

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.