Mushroom Ragout with White Wine

A delicious mushroom dish for any occasion!

Remove the peel from the onions and chop them finely. Rinse the parsley and chives. Pluck the leaves from the parsley and chop finely. Cut the chives into rolls.

Clean the mushrooms, the champignons and the oyster mushrooms. Cut the mushrooms evenly into strips or slices.

Heat the oil in a large frying pan and fry the mushrooms for 2 to 4 minutes until brown on all sides. Add the white wine and simmer for 1 to 3 minutes. Then add the whipped cream. Simmer the ragout for 1 to 3 min until it is creamy.

Season the creamy mushrooms with salt, pepper, parsley and chives.

An accompaniment to veal and poultry.

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