Mushroom sauce with bacon

Slice the mushrooms. Slow cook the slices in little butter so they remain white. Fry the bacon crisp in a dry frying pan.

Melt 50 gr butter over low heat and add the flour. Let simmer a minute and add the water and soup base tablet. Bring to a boil while whipping well and add optional some water until the base is thick fluid.

Add mushrooms, crumbled bacon and parsley and let the sauce simmer about 10 minutes over very low heat.

Delicious with Wiener schnitzel, steak or (with some cooked and chopped chickenmeat and 200 ml water instead of 300) in a puff pastry tart.