Summary

Ingredients

• 500 g oyster mushrooms
• 2 tablespoon margarine
• 50 g onion (s), diced
• 2 cloves garlic
• 500 ml vegetable stock
• 3 tablespoon sherry
• 1 teaspoon marjoram, freshly chopped
• 1 teaspoon pepper, white
• 100 g crème fraîche

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Instructions

1. Wash, clean and roughly dice the oyster mushrooms. Heat the margarine, add onion cubes and garlic cloves (crushed with a little salt) and sweat until translucent. Add the oyster mushrooms and fill up with the vegetable stock, cook and puree.
2. Season with sherry, marjoram and pepper and refine with crème fraiche before serving.