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Clean mushrooms. Chopp onion finely and roast them with parsley in oil.
Add mushrooms, the big one cut into bite sized pieces, and stew all for
about 30 minutes covered over slow heat.
Heat butter, add flour and roast until golden brown. Douse with beef
stock, mix well and bring to the boil.
Add mushrooms and simmer for about 10 minutes more. At last fold in
cream and season to taste with salt.
Serve with bread dumpling |
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