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Mushroom capuccino

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Origin of dish:  France
Type of cooking:  Hob
 
Preparation time: 10 minutes
 
Ingredients (serves 5):


Method:

Brown the thinly-sliced mushrooms in the butter, add the thinly-sliced shallots, garlic and thyme.

Once they're well coloured, pour in the chicken stock, boil it then add the cream.

Boil again then put a lid on to infuse the flavours for a further 20 minutes.

Mix together then strain through a fine mesh sieve, adding seasoning as necessary.
Advice: Recipe created by Guy Martin.

User comments

 
another free recipe every day






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