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Mushroom Fricassee

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Great treatment of mushrooms according to a recipe from French cuisine. The fricassee is tasty both from mushrooms and mushrooms.

Ingredients:

500 g mushrooms (baby mushrooms, porcini mushrooms) 150 g ham 1/2 l beef or chicken stock 1 dl sweet cream 1 dl white wine 2 pcs yolks 2 tbsp chopped parsley smooth flour butter pepper salt

Procedure:

1. Sliced mushrooms sauteed in butter together with finely chopped ham, salt and pepper
2. Add chopped parsley, white wine, salt, pepper and boil briefly
4. Put the sauteed mushrooms and ham into the sauce and pour in the cream in which we whisked the egg yolks, heat briefly.

Recommendation:

Serve with rice or pasta.To prepare the roux, see recipe: Porridge.

Note:

Text and photo: D. Marounek