Summary

Ingredients

• 50 g mararine
• 500 g mushrooms, fresh or from the jar
• liter ⅛ vegetable stock
• 15 g cornstarch
• 4 tablespoon heavy cream
• salt and pepper
• parsley

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Instructions

1. Melt the margarine and sweat the mushrooms in it. Add the vegetable stock and bring to a boil.
2. Mix the cornstarch with the cream and bind the mushrooms with it. Season to taste with salt, pepper and parsley. Spread on the omelettes, roll up and serve.