Forest sauce with mushrooms from Paris
Main dish · Total time : 20 min · Prep : 10 min · Cook : 10 min · 4 servings
Allergens : Milk
Ingredients
For 4 servings
- 150 g 150 g Betting mushrooms
- 150 g 150 g Giroles
- 15 cl 15 cl Poultry bud
- 15 cl 15 cl Fresh cream
- 1 1 Shallots
- 0.5 0.5 bouquet(s) Persley
- Salt pepper mill
Method
- 1.Preparation
- 2.Peel the Paris mushrooms, remove the tip of their tail and cut them in large dice and then sauté them with the cloves and the shallot minced in a slightly oily jumper. Add the chicken broth and then, using a blender or a plunger blender, mix finely to get a smooth sauce. Add the parsley, season to your convenience and mix again.