INGREDIENTS
2 cups
mushrooms variety 300g
1 tbsp
olive oil
3 cloves
garlic
1 tbsp
butter
1 tbsp
thyme
1
bay leaf
1 tsp
worcestershire sauce
1 cup
vegetable stock
1 tbsp
flour
1/2 cup
heavy cream
1/2 cup
milk
1 dash
nutmeg
1 serving
salt and pepper
1 serving
parsley