Pilz-Rahm-Sauce
15 Min.
Glutenfrei
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1
Für die Pilz-Rahm-Sauce die Frühlingszwiebeln putzen und in Ringe schneiden. Die Pilze putzen und vierteln. Den Peterli waschen, trocknen, Blättchen fein hacken. Die Butter in einer Pfanne erhitzen, Pilze darin 5 Min. kräftig anbraten. Frühlingszwiebeln dazugeben und 1 Min. mitbraten. Weisswein und Gemüsefond dazugiessen, aufkochen.
2
Saint Albray in kleine Würfel schneiden und mit der Crème fraîche untermischen. Den Peterli dazugeben und die Pilz-Rahm-Sauce mit Salz und Pfeffer würzen.
Tipp
Bereiten Sie die Pilz-Rahm-Sauce zur Abwechslung auch mit Waldpilzen wie Eierschwämme, Maronen-Röhrlingen oder Steinpilzen zu.
