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Wild Mushrooms in a Cream Sauce

Clean and wash the mushrooms (ceps, chanterelles, field mushrooms or a mixture), cut them into small pieces and sprinkle them with lemon juice. Dice the onion and saute it in the butter. Add the mushrooms and, after 5 minutes, sprinkle with the flour and stir in the fresh cream.

Cook gently for a few minutes. Season with salt and pepper. Add the herbs and complete the sauce with the sour cream.

Potatoes, rice, pasta or bread are all good accompaniments.

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– Ingredients –

1 1/4lb fresh mushrooms 560g
1tbsp lemon juice
1 onion
1 1/4oz butter 30g
1-2tbsp flour
1cup fresh cream 1/2pt/280ml
salt & freshly ground white pepper
finely chopped herbs (parsley, chives, dill, chervil, lovage)
1/2cup sour cream 1/4pt/140ml

– Author –

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