- 2 shallots
- 1 garlic clove
- 250 g mushrooms
- 1/2 tsp saffron threads
- 4 Tbsp crème fraîche
- 125 ml vegetable stock
- 2 Tbsp sunflower oil
- Pinch salt
- Pinch sugar
- 1/2 Bunch flat parsley
Peel and finely dice the shallots and garlic. Clean and quarter the mushrooms and wash and finely chop the parsley.
Warm up the vegetable stock and add the saffron threads to soak.
Heat the oil in a frying pan, then fry shallots and mushrooms and towards the end add and fry the garlic.
Add the saffron vegetable stock and reduce on a medium heat.
Stir in the parsley, add the crème fraîche and briefly bring to the boil.
Season to taste with salt, pepper and sugar.