Champignon cream sauce

Soak the porcini mushrooms in cold water. Clean, wash and slice the champignons. Cut the onion into small cubes. Put some oil in a pan and fry the champignons there, then put bacon cubes and onion. Season with salt, pepper and Worcester-Sauce. Add the vegetable stock, the porcini and the water used to soak them.

Stir in the starch in a cold water. Warm up the mushroom-sauce and bind it with the starch. Put the temperature on the lowest level and stir in the crème fraiche. Chop finely the parsley and add it to the sauce.

Hint: The sauce tastes amazing in combination with our Bread Dumplings „Engel Meine Heimatküche“.