Brown mushrooms sautéed with leeks, shallots, garlic, fresh thyme and white wine then simmered in vegetable stock and finished with fresh cream and half blended. Served with rosemary focaccia.
Brown mushrooms sautéed with leeks, shallots, garlic, fresh thyme and white wine then simmered in vegetable stock and finished with fresh cream and half blended. Served with rosemary focaccia.
