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Mushroom cream sauce: aromatic and ready in a few steps
Honey mushrooms are forest fungi with a distinctive, slightly spicy flavour worth gathering in autumn near tree trunks and stumps. Before cooking, they should be cleaned, blanched for 15 minutes, and the water drained — they contain compounds that need neutralizing. The sauce is made from onions glazed in butter, stewed with mushrooms, and cream is added at the end over low heat. It is served with potatoes, Silesian dumplings, or bread.
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