Mushroom Pan with Cream Sauce

Ingredients

• 1 kg mixed mushrooms (e.g., porcini, chanterelles)
• 1 onion
• 1 Garlic clove
• vegetable oil (for frying)
• Salt
• ground pepper
• a splash dry white wine
• 50 ml heavy cream
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Clean the mushrooms and leave them whole or cut in half depending on size. Peel the onion and garlic; slice the onion into rings and finely chop the garlic. Fry the mushrooms in hot oil, season with salt and pepper, then remove from the pan.

2. 2.

   Sauté the onion rings and garlic in 1 tbsp hot oil until golden brown, deglaze with white wine. Bring to a boil, stir in cream and parsley, then return the mushrooms. Toss briefly and adjust seasoning with salt and pepper before serving.