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Ingredients
- 12 g de cèpes séchés
- 30 g d'eau
- 100 g de champignons portobello frais, coupés grossièrement en morceaux
- 50 g de beurre, coupé en morceaux
- 60 g d'échalotes, coupées en deux
- 120 g de vin blanc sec
- 200 g de bouillon de poule
- 125 g de crème, env. 18% m.g.
- 25 g de farine de blé
- ¼ - ½ c. à café de sel
- 2 pincées de poivre moulu
- Nutrition
- per 1 La recette complète
- Calories
- 3309 kJ / 789 kcal
- Protein
- 13 g
- Carbohydrates
- 27 g
- Fat
- 62 g
- Saturated fat
- 49 g
- Fiber
- 10.3 g
- Sodium
- 1636 mg
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