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Matsutake Recipes

Sautéed Mushroom with Cream Sauce (8 portions)

 

Ingredients (for 8)

  • French Bruno Calegari White mushroom 1kg
  • Cream 500g
  • Garlic 30g
  • Olive Oil 30g
  • Parmason Cheese 150g
  • Parsley 10g
  • Salt and Black Pepper

Steps

  1. Heat up the saucepan with olive oil.
  2. Pan sear the French Bruno Calegari white mushroom and chopped garlic.
  3. Add cream and boil up.
  4. Add the Parmesan cheese and stir the sauce until smooth.
  5. Seasoned with salt & pepper and served with chopped parsley (*Best served by dipping the mushroom cream sauce with FOCACCINA BO CLASSIC Focaccia Stick)
 

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