Champignonragout auf Toast

Ingredients

• 500 gmushrooms — sliced
• 1onion — chopped
• 200 mlcream
• 40 gbutter
• 1 tbspflour
• 4 slicestoasted bread
• fresh parsley — chopped
• to tastefine sea salt and black pepper

Method

1. Begin by cleaning 500 g of mushrooms with a damp cloth to remove any dirt. Slice them evenly to ensure they cook uniformly. Peel and finely chop 1 onion. Set these aside, and prepare 4 slices of bread by toasting them until golden brown.
2. In a large skillet, melt 40 g of butter over medium heat. Once the butter is foamy, add the chopped onion. Cook the onion slowly, stirring occasionally, until it becomes translucent and sweet, which should take on a soft, golden hue.
3. Add the sliced mushrooms to the skillet with the softened onions. Sauté them, stirring occasionally, until the mushrooms release their moisture and begin to brown slightly. This indicates they are cooked through and have absorbed the buttery flavor.
4. Sprinkle 1 tablespoon of flour over the mushroom and onion mixture. Stir well to coat the mushrooms evenly, allowing the flour to cook for a minute or two. This will help thicken the sauce as it cooks.
5. Gradually pour in 200 ml of cream, stirring continuously to combine it with the flour-coated mushrooms. Let the mixture simmer gently until it thickens to a creamy consistency that coats the back of a spoon.
6. Season the ragout with fine sea salt and freshly ground black pepper to taste. Stir in some freshly chopped parsley for a burst of color and freshness.
7. Serve the Champignonragout warm by spooning it generously over the toasted bread slices. Garnish with additional parsley if desired, and enjoy this comforting dish as it would be served at a German café table.