INGREDIENTS
2
shallots
4 cloves
garlic
350 g
mixed wild mushrooms
400 g
closed cup or chestnut mushrooms
1/2
a bunch of fresh thyme
350 g
stale bread
100 g
pecans or hazelnuts
1
bunch of fresh flat-leaf parsley
25 g
dried porcini
80 milliliters
olive oil
2
fresh bay leaves