Mushroom ragout with bread dumplings

Ingredients:

• 300 g mushrooms
• 200 g oyster mushrooms
• 150 g chanterelle
• 75 g bacon
• 2 tbsp flour (wholemeal flour)
• 300 ml vegetable broth
• 150 g cream fraiche
• 1 bunch of parsley
• Salt and pepper

Preparation:

1. Cut the bacon into small cubes and fry over medium heat.
2. Wash and quarter the mushrooms. Clean the chanterelles and roll them in flour with the mushrooms.
3. Add the mushrooms to the bacon, bind excess fat with flour and deglaze with the vegetable broth.
4. Cook in a closed pot for about 5 minutes.
5. Wash the oyster mushrooms, cut into strips and add to the ragout. Cook for another 3 minutes.
6. Thicken with a little flour if necessary. Stir in the crème fraîche.
7. Chop the parsley and mix into the ragout. Season with salt and pepper.
8. Serve with bread dumplings.

Tip: For an extra creamy consistency, you can also add a dash of cream.