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- 10 g fresh flat-leaf parsley, for garnish
- 200 g onions, quartered
- 1 garlic clove
- 30 g butter
- 600 g fresh mushrooms, sliced (5 mm)
- 20 g tomato purée
- 40 g white wine
- 80 g vegetable stock
- 1 ½ tsp Dijon mustard
- 1 tsp fine sea salt, or to taste
- 10 - 20 g lemon juice
- 100 g double cream
- per 1 portion
- 910 kJ / 218 kcal
- 4.4 g
- 6.6 g
- 19.3 g