Preparation time: cca. 20 minutes (plus cooking time)
Per portion cca. 305 kcal / 1281 kJ
10 g P, 11 g F, 38 g CH
- 2 onions
- 2 tbsp butter
- 500 g wild mushroom
- 8 tbsp white wine
- 400 ml vegetable stock
- 6 tbsp cream
- cayenne pepper
- 8 tbsp freshly chopped mixed herbs
- 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.
- 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.