Summary

Ingredients

• 300 g mushrooms
• 300 g oyster mushrooms
• 150 g chanterelles
• 75 grams bacon
• 2 tablespoon flour (whole wheat flour)
• 300 ml vegetable stock
• 150 g crème fraîche
• 1 bunch parsley
• some salt and pepper

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Instructions

1. Cut the bacon into small cubes and fry over medium heat. Wash and quarter the mushrooms.
2. Clean and moisten the chanterelles and toss them in flour with the mushrooms. Add the mushrooms to the bacon, quickly bind the excess fat with flour and deglaze with the broth. Cook in a closed pot for about 5 minutes.
3. In the meantime, wash the oyster mushrooms, cut into strips and add to the ragout. Let cook for another 3 minutes. If necessary, thicken with a little flour. Stir in the creme fraiche, chop the parsley and add. Season with salt and pepper.
4. Serve with bread dumplings.