Mushrooms in Cream Sauce

For the mushrooms in sauce clean the mushrooms, if possible do not wash.

Clean the spring onion, wash and cut into rings.

Cut the bacon into cubes and fry in hot butter. Add the onions and mushrooms and continue frying, not too hot, until most of the liquid has evaporated.

Peel and chop the garlic and add to the mushrooms.

Wash and finely chop the parsley.

Mix the cream with the crème fraîche and pour it over the mushrooms. Let it boil down briefly and season with salt and pepper.

Serve your mushrooms in cream sauce sprinkled with freshly chopped parsley.

Preparation Tip:

For vegetarians, you can simply omit the bacon in the Schwammerl in Oberssoße. Season instead with smoked salt.

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