500 ml Meggle Creme Dual
200 g mushrooms
2 cloves of garlic
white wine vinegar
whole black peppercorns
Sauté the onion and garlic in oil, add the mushrooms and potatoes and then add water.
Add salt, thyme and peppercorns and cook until the potatoes soften.
Then mix thoroughly.
While mixing start adding Meggle Creme Dual to smooth it.
Finish by adding vinegar to taste. Serve in a skillet with sautéed mushrooms in a balsamic vinegar reduction.