Clean the mushrooms with a kitchen towel, do not wash, otherwise they will get mushy. Cut and quarter the stalk. Halve and cut the onion to make half rings.
Then heat approx. 20 g herb butter in a saucepan, immediately add the mushrooms and onions and stir for 2 - 3 minutes on a high level. When the herb butter is slightly absorbed, add another 15-20 g herb butter and stir until the butter has wrapped itself nicely around the mushrooms and onions. Put a lid on and let everything stand for 5 - 8 minutes on a low setting, stirring occasionally.
Now, when there is enough juice from the mushrooms, add the crème fraîche and season with the spices as desired. Stir everything well and let stand for 5 minutes closed.
Fresh chives on top, goes very well, everyone as he likes.
Herbs / garlic baguette and salad go well with this. The dish can also be used as a mushroom cream sauce as an alternative to dishes.
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