Cooking: 10 min
500 g of porcini mushrooms
250 ml of veal broth
2 gloves of garlic
1 bouquet of italian parsley
1 tbsp oil
100 ml of fresh cream 35 %
25g of butter
Salt and pepper
Peel and finely chop the garlic.
Brush, clean and chop your mushrooms into chunks.
Remove stems and finely chop parsley.
Heat the oil in a skillet over high heat.
Add the garlic, half the parsley and mushrooms and let melt for 4-5 minutes.
Add the hot veal broth, sour cream and remaining parsley.
Salt and pepper.
Cook 3-4 minutes over medium heat.
Add the butter and stir until melted.
Adjust seasoning if necessary.
Serve hot topped on the dish of your choice