INGREDIENTS
100 gs
butter
1 pinch
salt
130 gs
strong flour
1 tbsp
thyme
4
eggs
1/2 oz
g/ parmesan
1/2 oz
g/ butter
1 tbsp
olive oil
1 large
banana shallot
600 gs
oz mushrooms
2
garlic cloves
1 tsp
thyme leaves
2 tbsps
sherry
200 gs
crème fraîche
1/2
juice of lemon
1 tbsp
flatleaf parsley