Creamed mushroom ragout with herbs

Preparation time: cca. 20 minutes (plus cooking time)
Per portion cca.  305 kcal / 1281 kJ
10 g P, 11 g F, 38 g CH
Serves 4

• 2 onions
• 2 tbsp butter
• 500 g wild mushroom
• 8 tbsp white wine
• 400 ml vegetable stock
• 6 tbsp cream
• salt
• pepper
• cayenne pepper
• 8 tbsp freshly chopped mixed herbs

1. Peel and chop the onions. Sauté in the hot butter in a pan until glassy. Trim the mushrooms, then wipe with damp kitchen paper. Chop, then place into the pan to the onions and cook.
2. Add the white wine and vegetable stock. Bring to the boil. Pour over the cream and stir, then add salt, pepper and cayenne pepper to taste. Simmer for 5 minutes, then add the freshly chopped herbs. Place the mushrooms on plates. Serve the ragout with spatzle or bread dumplings.

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