Ingredients:
300 g mushrooms
200 g oyster mushrooms
150 g chanterelles
75 g bacon
2 tbsp flour (wholemeal)
300 ml vegetable broth
150 g crème fraîche
1 bunch parsley
Salt and pepper
Method:
Cut the bacon into small cubes and fry over medium heat.
Wash the mushrooms and quarter them. Clean the chanterelles and coat them with flour along with the mushrooms.
Add the mushrooms to the bacon, bind the excess fat with flour, and deglaze with the broth.
Cook in a covered pot for about 5 minutes.
Meanwhile, wash the oyster mushrooms, slice them, and add them to the ragout. Let simmer for about 3 minutes.
If necessary, thicken with a bit more flour. Stir in the crème fraîche, chop the parsley, and add it.
Season with salt and pepper.
Serve with bread dumplings.
