Porcini Ragout with Gnocchi and Pancetta Crisps

For 4 persons: 600 g porcini mushrooms, 200 g onion, 1 tbsp mustard, 4 tbsp sour cream, 1 tsp balsamic vinegar cream, 2 sprigs thyme, salt, pepper, butter, ground dried porcini, pancetta crisps, chopped parsley

Fry onion in butter until golden. Add mushrooms and continue to cook, until tender. Add balsamic vinegar cream, thyme, mustard, pepper and let it cook with some beef stock for about 10 minutes. Finally, add sour cream.

Serve with homemade gnocchi and pancetta crisps.