Creamy Mushroom Skillet

Ingredients

• 150 g Champignons
• 75 g Oyster Mushrooms
• 75 g Shiitake Mushrooms
• 2 Garlic cloves
• 1 small onion
• 1.5 EL Rapeseed oil
• 1 TL Tomato paste
• 1 EL Paprika powder (hot)
• 125 ml classic vegetable broth
• 100 ml Soy cream
• 100 g Pearl onions (canned; drained weight)
• 0.5 bunch Chives
• 2 stems Sage
• salt
• pepper

Instructions

1. 1.

   Gently clean the mushrooms with a brush and halve or quarter them as needed. Peel and finely chop or dice the garlic and onion.

2. 2.

   Fry the mushrooms in a large non-stick pan without fat, turning frequently, for about 4–5 minutes until browned. Add oil, then add the onions and garlic and fry for another 2 minutes.

3. 3.

   Add the tomato paste to the pan and sauté briefly. Sprinkle with paprika powder. Pour in the broth and soy cream.

4. 4.

   Drain the pearl onions, add them to the pan, bring to a boil, cover and cook over medium heat for 4 minutes. Wash and dry shake the chives and sage, and pluck the sage leaves.

5. 5.

   Cut the chives into rolls, chop the sage and add both to the sauce. Season with salt and pepper and serve the creamy mushroom skillet hot.