Mushrooms with Vegetables in Cream Sauce

Ingredients

• 400 g Mushrooms
• 1 bundle spring onions
• 2 EL Butter
• 1 bundle carrots
• 300 g heavy cream
• 0.5 bundle parsley
• 0.5 bundle dill
• Salt
• Pepper

Instructions

1. 1.

   Clean the mushrooms and slice them into thick pieces.

2. 2.

   Wash and trim the spring onions, cutting them diagonally into large chunks.

3. 3.

   Heat the butter in a pan, sauté the mushrooms until their liquid has evaporated, then add the spring onions and cook for another 4 minutes.

4. 4.

   Peel, wash, and cut the carrots diagonally into pieces; add them to the pan, briefly sauté, deglaze with cream, and simmer for 8 minutes.

5. 5.

   Finely chop parsley and dill. Season with salt and pepper, then sprinkle the herbs over the dish.