Summary

Ingredients

• 1 kg mushrooms, fresh forest mushrooms
• 2 tomato (s)
• 2 onions)
• 200 ml whipped cream
• 100 ml red wine
• 100 ml broth, (alternatively instant broth)
• 50 g breadcrumbs or breadcrumbs
• salt and pepper
• Herbs, fresh, chopped

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Instructions

1. Wash and clean mushrooms carefully. Remove the spongy tubes on the bottom of the hat from chestnuts or porcini mushrooms, otherwise the dish will become slimy.
2. Dice the mushrooms approx. 1 cm into the pieces, leave the small mushrooms whole. Scald tomatoes with cooking water, peel off the skin, dice. Cut the onion into small pieces.
3. Put the mushrooms, tomatoes, onions in a deep pan, add whipped cream, red wine, stock and breadcrumbs, do not use salt and pepper sparingly. Stir the mass, cover and bring to the boil, cook for 5-7 minutes, then reduce the heat and simmer for another 20-25 minutes, stirring occasionally. Sprinkle with herbs and serve.
4. It goes well with fried potatoes or pasta.