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Ingredients
- 10 g fresh parsley leaves
- 1 garlic clove
- 200 g onions quartered
- 30 g unsalted butter diced
- 600 g fresh mushrooms sliced (5 mm)
- 20 g tomato purée
- 40 g white wine
- 80 g liquid vegetable stock
- 1 ½ tsp Dijon mustard
- 1 tsp fine sea salt or to taste
- 10 - 20 g lemon juice to taste
- 100 g double cream
- Nutrition
- per 1 portion
- Calories
- 218 kcal / 910 kJ
- Protein
- 4.4 g
- Fat
- 19.3 g
- Carbohydrates
- 6.6 g
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