Main Course, Starter

Dried Porcini Persillade with Sage

4 People 15 Min.
Persillade de cèpes séchés à la Sauge : Recette Supersec par Philippe Emanuelli

An ideal accompaniment to veal or tagliatelle.

  • 40g dried Porcini mushroom
  • 1 clove garlic
  • 15cl broth
  • 1 sprig of parsley
  • 1 sprig of sage
  • 1 knob of fresh butter
  • Blanch the garlic for 2 minutes.
  • Crush with the flat of the knife.
  • In a pan, melt some butter. Add the mushrooms and half the parsley and chopped sage.
  • On low heat, soak the mushrooms gradually with the stock for 5 to 10 minutes, until they regain their volume and their smell becomes too appetising.
  • Finish with a little butter and remaining herbs.

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