Coarsely chop the onions and fry them with the seasoned bacon until light brown. Clean and cut off the mushrooms, add to the onions and bacon form, season with salt and pepper and steam for 15 min with the lid closed until the liquid has evaporated.
Stir some flour with the sour whipped cream and add to the mushrooms. Bring everything together repeatedly to a boil and sprinkle with lots of parsley.
Serve with bread dumplings.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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