🍽️ Creamy Hallimasch Ragout

Name: Creamy Hallimasch Ragout
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g chanterelle mushrooms; 2 onions; 1 garlic clove; 4 tbsp rapeseed oil; salt; pepper from the mill; 20 g whole wheat flour; 0.125 l vegetable broth; 200 g sour cream (10% fat content); 1 bunch parsley

213 kcal · 30 min · 4 servings

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Ingredients

500 g chanterelle mushrooms
2 onions
1 garlic clove
4 tbsp rapeseed oil
salt
pepper from the mill
20 g whole wheat flour
0.125 l vegetable broth
200 g sour cream (10% fat content)
1 bunch parsley

Instructions

1. Clean the mushrooms thoroughly.
2. Cut the mushroom caps in half.
3. Cut the mushroom halves into quarters.
4. Remove the stems as they are too tough.
5. Peel the onions.
6. Peel the garlic.
7. Finely chop the onions.
8. Finely chop the garlic.
9. Heat the oil in a pot.
10. Sauté the onions until translucent.
11. Add the garlic to the pot.
12. Stir in the mushrooms.
13. Fry the mixture for about 25 minutes over low heat.
14. Season the ragout with salt.
15. Season the ragout with pepper.
16. Sprinkle flour over the mushrooms.
17. Fry the flour briefly while stirring.
18. Gradually pour in vegetable broth.
19. Let the sauce reduce slightly.
20. Stir in the sour cream.
21. Wash the parsley.
22. Shake the parsley dry.
23. Finely chop the parsley.
24. Mix the parsley into the sauce.

Nutrition per serving

kcal: 213
Protein: 3 g · Fett/Fat: 19 g · Carbs: 7 g