INGREDIENTS
1 handful
Flat-leaf parsley leaves picked, fresh
2 cloves
Garlic
1
Lemon
600 g
Mushrooms, mixed fresh wild
1
Red onion
1 handful
Thyme leaves picked, fresh
1 l
organic chicken or vegetable stock
1
Black pepper, freshly ground
1
Sea salt
1
Olive oil
1
Truffle oil optional
1 tbsp
Mascarpone cheese
1
small handful Dried porcini