Ingredients
500 g of porcini mushrooms
250 ml of veal broth
2 gloves of garlic
1 bouquet of italian parsley
1 tbsp oil
100 ml of fresh cream 35 %
25g of butter
Salt and pepper

Preparation
Peel and finely chop the garlic.
Brush, clean and chop your mushrooms into chunks.
Remove stems and finely chop parsley.
Heat the oil in a skillet over high heat.
Add the garlic, half the parsley and mushrooms and let melt for 4-5 minutes.
Stir continuously.
Add the hot veal broth, sour cream and remaining parsley.
Salt and pepper.
Cook 3-4 minutes over medium heat.
Add the butter and stir until melted.
Adjust seasoning if necessary.

Serve hot topped on the dish of your choice