Mushroom Sauce - An Easy and Wonderful Autumn Treat
·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.
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.
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.
Simmer under the lid
Simmer the mushrooms over low heat until tender, ideally for 15–20 minutes. Add a little more water if needed. Remove the lid and sprinkle in the sweet paprika. Stir well.
Pour in the cream
Add both types of cream, stir, and let it simmer together for ten minutes.
Thicken with starch
Mix the potato starch into cold water and pour it into the sauce. As a guide, use about one tablespoon of starch per 50 ml of water, adjusting the amount of starch and water as needed to reach the thickness you like best.
Heat through
Let it heat through for at least another five minutes, fine-tune the consistency, and serve with your favourite side and a hard-boiled egg. Our tip: don't be afraid to add your favourite herbs. A pinch of thyme, marjoram, or parsley will really bring out the flavour.
