Porcini Mushroom Sauce

For the porcini sauce, clean porcini mushrooms and divide into pieces of about 2×2 cm. Heat the oil in a frying pan and slowly brown the finely diced onion over half the heat.

In the meantime, cut the bacon into small cubes and add it. When the bacon is nicely glazed, turn up the heat and add the mushroom pieces to the pan, stir and when all the liquid has evaporated, add the flour.

Stir briefly, deglaze with water and whipping cream. Salt, pepper and simmer briefly until the sauce becomes creamy, add the parsley at the end and serve.

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