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🍽️ Creamy Mushroom Sauce with Sea Buckthorn

125 kcal · 30 min · 4 servings

Ingredients

• 100 g sea buckthorn berries
• 600 g mixed mushrooms (e.g. button mushrooms, porcini, chanterelles, etc.)
• 1 onion
• 1 clove garlic
• 2 tbsp olive oil
• 2 bay leaves
• 1 tsp freshly chopped thyme
• 0.5 tsp freshly chopped rosemary
• 150 ml vegetable broth
• 1 tbsp white wine vinegar
• salt
• pepper (from the mill)
• 1 tbsp sugar

Instructions

1. 1. Thoroughly wash the sea buckthorn berries.
2. 2. Remove any inedible parts or leaves from the berries.
3. 3. Let the berries drain well in a colander.
4. 4. Clean the mushrooms of any dirt.
5. 5. Cut the mushrooms into very small pieces.
6. 6. Peel the onion and the garlic.
7. 7. Finely chop the onion and the garlic.
8. 8. Heat oil in a large frying pan.
9. 9. Add the chopped onion, garlic, and spices to the hot pan.
10. 10. Sauté the ingredients until translucent and soft.
11. 11. Add the chopped mushrooms and sea buckthorn berries to the pan.
12. 12. Sauté the mushrooms and berries briefly.
13. 13. Deglaze the pan with the broth.
14. 14. Season the sauce with salt and pepper.
15. 15. Let the sauce simmer gently over medium heat for 15 to 20 minutes.
16. 16. Taste the sauce and adjust with vinegar, salt, pepper, and a pinch of sugar.
17. 17. Serve the sauce lukewarm.

Nutrition per serving

• kcal: 125
• Protein: 7 g · Fett/Fat: 7 g · Carbs: 8 g