Seasoned fricandeau with creamy mushroom sauce

Name: seasoned fricandeau with creamy mushroom sauce
Total time: 45 min
Yield: 4
Ingredients: 1 spiced fricandeau (500 grams); 25 gram butter; 2 toes garlic (finely chopped); 1 small onion (finely chopped); 250 gram chestnut mushrooms, sliced; 0.5 tablespoon dried thyme; 100 ml dry white wine; 200 ml whipped cream

Ingredients

1 spiced fricandeau (500 grams)
25 gram butter
2 toes garlic (finely chopped)
1 small onion (finely chopped)

250 gram chestnut mushrooms, sliced
0.5 tablespoon dried thyme
100 ml dry white wine
200 ml whipped cream

Directions

Preheat the oven to 180 ° c.
Slide the baking dish with fricand oven drawer into the oven and insert a meat thermometer into the center of the roulade.
Roast the roulade until the core temperature is about 60 ° c, basting occasionally with roasting liquid.
In the meantime, heat the butter in a frying pan and fry garlic, onion, mushrooms and thyme until the mushrooms are nicely browned.
Pour in the wine and let it boil for a while.
Stir in whipped cream and roast from the fricandeau and cook for 6-8 minutes until it becomes a nice sauce.
Cut the fricandeau into thin slices and serve with the sauce.