- champignons - 500 Grams
- lemon juice - 1 st. spoon (freshly squeezed)
- Butter - 1 Art. a spoon
- Shallot onions - 1 Art. spoon (ground)
- thyme - 1 st. spoon (fresh chopped or 1 teaspoon dried)
- bay leaf - 1 piece (small)
- salt - 1 teaspoon
- black pepper - 0.5 teaspoons (freshly ground)
- cream - 2 cups (fatty)
- chicken broth - 1,5 cups
- cornstarch - 1 teaspoon (dissolve in 1 tablespoon of water)
- parsley greens - 1 Pinch (for decoration before serving, chopped)
Mushrooms pick, wash, cut quarters and grind in a food processor with lemon juice. Melt the oil in a deep frying pan, fry the onions in it. In the same frying pan add crumb of mushrooms, thyme, bay leaf and simmer on medium heat for 10-15 minutes. Put the mushrooms in a saucepan, pour the cream, chicken broth, add salt and pepper. bring to a boil and simmer for another 20 minutes. Add the starch, mix thoroughly and simmer for another 10 minutes. Spill the plates still hot, decorate with chopped herbs and serve to the table.
Servings: 4