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1
Choose the stock according to your own taste. I use chicken stock here. -
2
Slice mushrooms, dice onions, mash garlic, squeeze lemon, chop parsley and set aside. -
3
Put butter in the pot. -
4
After the butter melts, sauté the minced garlic until fragrant. -
5
Add the mushrooms and stir-fry without adding water. Stir-fry over medium-low heat until the mushrooms become watery. -
6
Add in diced onions and sauté over medium-high heat until cooked. -
7
Pour in the stock and white wine and bring to a boil. Add salt, black pepper, nutmeg, and season. -
8
Add cream and lemon juice (the amount of lemon juice is determined according to your own taste). -
9
Add chopped parsley. -
10
Finally, boil again and it’s done. -
11
Put on two fried Nuremberg sausages and it’s a delicious meal!