Champignos À La Crème Mit Erdäpfelcroûtons

For mushrooms à la crème, dice the onion and sauté in hot olive oil. Chop mushrooms coarsely and fry until the liquid evaporates.

In the meantime, peel potatoes, cut into small cubes and roast slowly in a pan in olive oil until golden brown.

Add mushrooms to the soup and continue to cook. When enough liquid has evaporated, turn off the heat and stir in the sour cream.

Season to taste and add chopped parsley. Arrange mushrooms à la crème and mix with salted potato croutons just before eating.

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