Porcini Mushroom Sauce

Peel and finely chop the onion and sauté in heated butter until translucent.

Add porcini mushrooms and thyme sprig and roast, stirring, until the liquid from the mushrooms has almost completely evaporated. Season with salt, pepper and with a crushed garlic clove.

Remove the mushrooms from the pan and drain in a sieve. Collect the liquid, it will still be needed.

Boil up the roast residue with white wine and let it boil down. Add beef broth and whipping cream, as well as the draining liquid from the porcini mushrooms.

Mix flour with some cream, add and boil up again.

Add the mushrooms and sprinkle with the parsley.

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