2
Simple
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Mushroom Saffron Sauce
MIASA saffron turns this creamy classic for pasta, meat and poultry into a feast for the palate. Fresh button mushrooms, the rich flavour of fried onion, fresh parsley and a fine creamy taste: A home-made mushroom sauce complements and enriches a variety of dishes, is popular with everyone in the family and can be prepared with just a few simple ingredients. Looking for something a little bit different? The subtly bitter taste of MIASA saffron threads can be combined with the most diverse recipes and adds new aromas and a special Central Asian note to this classic favourite.
Ingredients
| 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 | ||
| 1 | Pinch | salt | ||
| Pepper | to taste | |||
| 1 | Pinch | sugar | ||
| 1/2 | bunch | flat parsley |
Preperation
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. |
Perfect with pasta or roasted poultry with rice.