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Ingredients
- 30 g de beurre
- 1 c. à soupe de fond de veau en poudre
- 250 g de champignons de Paris frais, coupés en quatre
- 60 g d'échalotes, pelées et coupées en deux
- 200 g de vin blanc
- 150 g d'eau
- 300 g de pâtes fraîches aux œufs, type pappardelle ou tagliatelle
- 1 c. à soupe rase de fécule de maïs
- 1 c. à soupe de moutarde
- 70 g de crème liquide entière
- 500 g de veau émincé
- poivre moulu
- Nutrition
- per 1 portion
- Calories
- 2221 kJ / 529 kcal
- Protein
- 37 g
- Carbohydrates
- 49 g
- Fat
- 17 g
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