Mushroom sauce (for nutritional news)

1.

Soak boletus for about 45 minutes in about 300 ml of lukewarm water. In the meantime, peel and finely dice the onion. Finely dice the bacon. Clean and brush the mushrooms. Wash and clean the chanterelles and chestnuts. Slice the mushrooms. Drain the porcini mushrooms, collecting the soaking water. Heat the oil in a coated pan. Leave the bacon in it until crispy, remove it. Put all the mushrooms in the pan and fry for 2-3 minutes. Add the onion and fry for 1–2 minutes. Dust the mushrooms with flour and sauté. Deglaze with mushroom water and cream, bring to the boil and simmer for about 2 minutes. Season to taste with salt and pepper. Put the bacon in the sauce. Wash the parsley and pat dry. Leaflets from the stemspluck and cut finely. Stir parsley into the sauce

2.

Waiting time 25 minutes