For the mushroom sauce, heat oil in a pan and sauté the onion. Add mushrooms and sauté, dust with flour and add paprika powder.
Immediately pour wine and soup. Add salt and pepper and simmer for a while. Finely chop lovage, parsley and rosemary and add just before the end of cooking time.
Serve the mushroom sauce as a side dish, for example with roast pork lung and bread dumplings.
Refine the mushroom sauce with a little whipped cream.