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Mushroom and White Wine Cream Sauce
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- 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
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
- per 1 Total recipe
- 3309 kJ / 789 kcal
- 13 g
- 27 g
- 62 g
- Saturated fat
- 49 g
- 10.3 g
- 1636 mg
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