Steinpilzragout

Ingredients

• 400 g porcini mushrooms
• 1 onion
• 1 Garlic clove
• 40 g Butter
• salt, pepper
• 2 tsp butter
• 1 tbsp flour
• 0.5 cup milk
• 1 Shallot
• Salt
• 2 tbsp Sour cream
• 200 g whipping cream

Instructions

1. 1.

   Clean the mushrooms and slice them. Peel and finely chop the onion and garlic. Heat the butter in a pot and sauté both until translucent. Add the mushroom slices and cook until the released liquid has reduced. Season with salt and pepper.

2. 2.

   For the sauce, heat the butter in a small saucepan, sprinkle over the flour, lightly brown it, then deglaze with milk. Peel, finely chop the shallot and stir into the sauce; bring to a boil once.

3. 3.

   Simmer for about 30 minutes. Season with salt and pepper, then fold in the sour cream, whipping cream, and béchamel sauce with the mushrooms. Bring to a quick boil and serve immediately.