Wash the mushrooms and spring onions. Cut the mushrooms into slices, the ham into cubes and the spring onions into rings, separating the light, full rings from the green ones.
If necessary, fry the ham, mushrooms and light spring onion rings with a little oil. Deglaze with a dash of cream and reduce the cream, then pour in the rest of the cream and boil down for approx. 5-10 minutes depending on the desired consistency. Then add the green spring onion rings and let them steep for 2 minutes.
Sprinkle with parsley and serve.
This sauce goes well with meat, pasta, potatoes or rice.
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