Porcini mushroom ragout

A delicious old-fashioned lunch dish, or a light main course. Serve it in a classic puff pastry cup, or over rice or mashed potatoes. Vegetarian or vegan. This recipe can be made any way you like.

Preparation

1. Melt 50 grams of the butter in a pan over medium heat and add all the flour at once. Stir well to create a smooth sauce and prevent it from burning.
   Add some of the liquid and stir vigorously; add the rest only after the first part has been absorbed. Keep stirring to prevent lumps.
2. Slice or chop the mushrooms. Heat the remaining butter in a frying pan and sauté the onion. Once the onion is translucent, add the mushrooms and sprinkle with salt and pepper.
3. Add the mushrooms to the sauce, add the herbs, and simmer over low heat. Stir occasionally to prevent lumps.
4. Remove the bay leaf before serving. Season with a little more salt and pepper if needed.