Mixed Mushrooms in Cream Sauce / Gemischte Pilze in Rahmsauce

Nice, but far too complicated for what it was. Forget frying all mushrooms individually, or boiling the onion in broth! The only thing that really makes a difference is what kind of mushrooms you use. The more the merrier, I believe, because it'll make the range of flavours greater.

Unfortunately, we only had button mushrooms and bay boletes as fresh mushrooms, and ceps as dried ones, which made it a tad boring (and I have to admit, I'm not too keen on button mushrooms and the very similar bay bolete, while I love chanterelles and oyster mushrooms.. oh well...).

We served this with Spätzle, but it would also work with pasta or even with potatoes.