Time: 5-10 minutes
Country: France
Created by: A. Detillon
Number persons: 4
(delicious together with steak and porc loin)
Ingredients:
500 gr white mushrooms
200 ml bouillon
250 ml whipped cream
1 eschalot / small onion
fresh parsley
1 clove of garlic squeezzed
1 spoon wheat flour
Some salt and pepper
Preparation:
- Cut eschalot and fry together with garlic until they are soft (not brown)
- Clean mushrooms (if soil is on with tissue or brush), cut mushrooms into slices garlic
- Add some salt and pepper, and fry on high fire all until mushrooms are soft
- Add extra oil and some flour
- Reduce fire and boil some minutes
- Add bouillon and whipped cream
- Boil sauce until right thickness
- Wash parley, dry and cut, add 1-2 spoons at the end and if needed add salt and pepper
- Enjoy the meat even more.