For 4 people
For 4 people
Hache Lechalote and Garlic.
Cut the cabbage in half, remove the core and detail the leaves into strips.
Cut the Chamignons.
Sweat the shallot and garlic in the oil, add the mushrooms and brown them for 4 minutes until a slight coloring.
Lift salt, pepper and paprika then remove the mushrooms by reserving them hot.
Brown the cabbage, wet with the wine and let it reduce.
Add the broth, cover the pan and simmer for 10 minutes.
Sprinkle half skimmed milk and continue cooking.
Add the mushrooms to the neck, salt, pepper and serve.
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