Mushroom Sauce

For the mushroom sauce, cut the onion. Cut the carrots and the mushrooms into small pieces as well. Lightly fry the onion and carrots in a little butter with a teaspoon of sugar.

Add the mushrooms, sauté briefly and sprinkle with a little flour. Then, stirring constantly, deglaze with beef stock or water (then add the soup cube if necessary) and simmer for a while!

Season with salt and pepper and add the Rahma Cremefine or the whipped cream and let it boil down a bit. Finally, sprinkle the parsley and serve with rice or pasta!

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