Yellowfoot sauce

400-500g yellowfoot mushrooms
1 onion
2 cloves garlic
50g flour
some butter
2 dl chicken stock
4 dl cream
fresh thyme
salt
black pepper

1. cook mushrooms on a dry frying pan on medium high heat until they release all their liquid
2. continue cooking until all the liquid has evaporated
3. add butter and diced onions
4. sautee until onions are translucent
5. add flour and mix with mushrooms, cook for 1 min
6. add chicken stock and stir, cook until reduced to a small amount
7. pour in cream and add fresh thyme
8. heat until simmering, turn off heat and season with salt and pepper to taste