Cut the mushrooms into small pieces and cook them as desired (10 minutes). Use very little water, the mushrooms sweat out enough. Bring the milk, cheese, spices and herbs to the boil.
Add the remaining ingredients and the mushrooms and simmer on low heat with the lid closed for about 20 minutes so that the taste of the mushrooms is transferred to the sauce. Now thicken with cornstarch. Cut the meat into two pieces and roast them. Toast the toast, arrange the meat on it and pour the sauce over it. Per serving 400 KCal.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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