Recipes

• Blanch garlic 2 minutes.
• Crush with the flat of the knife.
• In a pan melt some butter and add the mushrooms and half the parsley and chopped sage.
• On low heat, soak the mushrooms gradually with the stock 5 to 10 minutes, until they regain their volume and their smell gets too appetizing.
• Finish with a little butter and remaining herbs.
• Ideal to accompany veal or tagliatelle.

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