Clean the mushrooms. Cut large mushrooms into slices, smaller ones into quarters or halves. Peel and chop the onion. Cut the breakfast bacon
cut into thin strips. Melt the butter in a bowl.
Sauté the onions and bacon in it. Rinse the parsley, spin dry and chop finely. Add the mushrooms to the Reindl and roast for 10 minutes, stirring gently from time to time. Add the parsley and sauté briefly. Pour in white wine and beef broth.
Maizena (cornstarch) with the whipped cream mix and stir into the sauce. Simmer for a few=
min on low heat, then season with salt and white pepper.
Bavarian Schwammerlgemüse with bread dumplings se= rvieren in soup plates.
Our tip: Use a deliciously spicy bacon for a delicious touch!