Mushrooms in Horseradish Sauce

Last Updated on October 3, 2024

A relatively simple, inexpensive dish of cooked mushrooms and a thicker creamy, sweet and sour sauce smelling of horseradish. Can be served with rice, potatoes, pasta or bread dumplings.

Ingredients:

500-600 g of young porcini mushrooms (spruce, brown, oak …) 5 tbsp freshly grated horseradish 1 dl cream 3 pcs egg yolks 1 tbsp crystal sugar lemon juice white pepper

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water salt

Procedure:

Cook the cleaned, sliced porcini mushrooms in salted water, then remove and drain thoroughly

.Whisk the egg yolks into the cream, bring to the boil, then add the grated horseradish, sugar, a little vinegar and lemon juice, simmer for a while, stirring constantly, season with pepper and salt

Transfer the mushrooms to plates, pour the hot sauce over them and serve with rice, dumplings, pasta or boiled potatoes.