Hallimasch Ragout

Ingredients

• 500 g Hallimasch mushrooms
• 2 onions
• 1 Garlic clove
• 4 tbsp rapeseed oil
• Salt
• freshly ground pepper
• 20 g whole wheat flour
• 0.125 l vegetable broth
• 200 g sour cream (10% fat)
• 1 bunch parsley

Instructions

1. 1.

   Clean the mushrooms, halve and quarter the caps (stems are too tough to use). Peel and finely chop onions and garlic.

2. 2.

   Heat oil in a pot, sauté onions until translucent, add garlic, stir in mushrooms and cook for about 25 minutes over low heat.

3. 3.

   Season with salt and pepper, sprinkle flour over the mixture and stir. Gradually pour in vegetable broth, let it reduce slightly, then fold in sour cream. Wash parsley, dry, shake off excess water, finely chop and mix into the sauce.