For 4 people
For 4 people
In a saucepan, brown the mushrooms gently in a little butter
Throw ¾ of the cooking juice, then salt and pepper
Pour the garlic and parsley into the preparation, then make it flambé after having watered it with cognac
Gently pour the cream and let the sauce thicken
Sprinkle with 2 teaspoons with a veal bottom and then mix well with a wooden spoon. Add salt as required. Paris mushrooms can be replaced by various mushrooms depending on availability.
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