An ideal accompaniment to veal or tagliatelle.
Main Course, Starter
Dried Porcini Persillade with Sage
4 People
15 Min.
- 40g dried Porcini mushroom
- 1 clove garlic
- 15cl broth
- 1 sprig of parsley
- 1 sprig of sage
- 1 knob of fresh butter
- Blanch the garlic for 2 minutes.
- Crush with the flat of the knife.
- In a pan, melt some butter. Add the mushrooms and half the parsley and chopped sage.
- On low heat, soak the mushrooms gradually with the stock for 5 to 10 minutes, until they regain their volume and their smell becomes too appetising.
- Finish with a little butter and remaining herbs.
