INGREDIENTS
2
Bay leaves, fresh
400 g
Closed cup or chestnut mushrooms
1
bunch Flat-leaf parsley, fresh
4 cloves
Garlic
350 g
Mushrooms, mixed wild
2
Shallots
1/2
bunch Thyme, fresh
80 milliliters
Olive oil
100 g
Pecans or hazelnuts
350 g
Stale bread
25 g
Dried porcini