At a glance
You'll be building layers of flavor by gently simmering mushrooms with aromatics and spices, then enriching them with cream and thickening to your preferred consistency—the whole process takes about 40 minutes and requires some attention to prevent sticking, but the result is a luscious, versatile sauce that's perfect with potatoes, eggs, or your favorite comfort food sides. The trickiest part is getting the thickness just right with the starch mixture, so you might want to adjust gradually rather than adding it all at once.
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Fry the onion
Melt the lard in a pot and fry the finely chopped onion. Once it turns translucent, add the mushrooms, cut into pieces.
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Season
Season with salt, pepper, and caraway seeds. Stir and cook over low heat. The mushrooms will release a bit of water, so keep an eye on them. If they aren't sticking to the pot, you don't need to add water at first.
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Watch out for sticking
If it looks like the mushrooms are starting to catch, add a splash (about a deciliter) of water. Once you add the water, cover the pot with a lid.
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