4pers.        15min.        40g

Persillade of dried Porcini with sage

40 g dried Porcini mushroom
1 clove garlic
15 cl broth
1 sprig of parsley
1 sprig of sage
1 knob of fresh butter


  • 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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