Ragout of mushrooms
A tasty ragout of mushrooms with shallots.
Cut the large mushrooms from the melange into pieces and the mushrooms in quarters. Cut the shallots. Slice the parsley.
Heat the butter in a frying pan and fry the shallots for about 2 minutes.
Add the mushroom melange and the mushrooms and cook for approx. 7 minutes until they shrink and release moisture. Add the flour and cook for another 1 min.
Pour in the whipped cream and keep stirring until the flour is completely absorbed.
Add the water and the bouillon tablet and bring to the boil while stirring. Cook for another 5 minutes on a very low heat. Stir occasionally.
Season the ragout with pepper and salt and sprinkle with the parsley.
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