Mushrooms with Knofi Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 4 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g mushrooms, fresh, small ones
- 3 onion (s)
- 2 tablespoon clarified butter
- Curry powder
- sea-salt
- pepper from the grinder
- 1 cup cremefine sour cream
- 1 clove garlic
- some stalks parsley, smooth
- pepper from the grinder
- sea-salt
- 1 tablespoon ketchup
- some Worcestershire sauce (a few sprinkles)
- 1 teaspoon cognac or sherry
Print Recipe
Pin Recipe Instructions
- For the garlic sauce, finely chop the garlic and parsley, stir into the cremefine with salt and pepper. Season with ketchup, a few splashes of Worcester sauce and the cognac. Let it steep for a few hours.
- For the mushroom pan, melt the clarified butter in a large non-stick pan. Eighth the onions and fry them over medium heat without much color in the fat.
- Brush off the mushrooms and cut off the stems. Remove the braised onions from the pan and set aside. Put the mushrooms in the pan without adding any additional fat and sear them over a medium heat without any spices.
- When the mushrooms are the color you want (I prefer them light and crisp), season them with salt, pepper and curry to taste. You should definitely not do without the curry, it brings the typical taste.
- After the pan has drawn through for a while, serve with the garlic sauce. Flatbread is also not to be despised.
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