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Ingredients
- 12 g dried porcini mushrooms
- 30 g water
- 100 g fresh portobello mushrooms roughly cut in pieces
- 50 g unsalted butter cold, diced
- 60 g shallots halved
- 120 g dry white wine
-
½
chicken stock cube (for 0.5 l) crumbled
or ½ tsp chicken stock paste, homemade - 200 g boiling water
- 125 g single cream (approx. 18 % fat)
- 25 g plain flour
- ¼ - ½ tsp fine sea salt plus extra to taste
- 2 pinches ground black pepper plus extra to taste
- fine sea salt to taste
- Nutrition
- per 300 g
- Calories
- 789 kcal / 3309 kJ
- Protein
- 13 g
- Fat
- 62 g
- Carbohydrates
- 27 g
- Fibre
- 10.3 g
- Saturated Fat
- 49 g
- Sodium
- 1636 mg
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