Cooking with Verjuice
Recipes for Vegetables + Salads

Champignons in Verjus-Sahnesauce

Button Mushrooms in Verjuice and Cream Sauce
(2 servings)

Ingredients

300 g button mushrooms
1 large clove of garlic
1 onion
50 ml verjuice
150 ml cream
1 egg yolk
pepper, salt
flat-leaf parsley

How to Prepare

Goes well with:
  • Pinot Blanc dry
  • Riesling dry
  • Pinot Gris off-dry
Non-alcoholic:
  • Versecco dry
  • Versecco medium

Chop onion and garlic finely, then roast with a little butter until golden brown. Add quartered mushrooms and fry gently. Deglaze with verjuice after a short time.

Braise on low heat with the lid closed until the mushrooms are almost done. Remove lid and allow sauce to boil down.

Remove from heat. Stir egg yolk and cream until smooth, then add to the sauce and bring to the boil again shortly. Season to taste with pepper and salt.

Sprinkle with chopped parsley.

Goes well with tagliatelle or rice.

To the list of all recipes

Weingut Fuchs · 1626
D-67592 Floersheim-Dalsheim
Phone +49-6243-213 · Fax 6116
Contact · Copyright · Legal Information · Privacy
. .