* 100 gr of dried porcini
* 100 gr of dried ceps
* 200 gr of chestnut mushrooms, sliced
* 200 gr of diced shallots
* 1 garlic clove, crushed
* 250 ml of double cream
* 2 bay leaves
* 500 ml of vegetables stock (made from 2 onion, 2 carrots, 1 celery stick boiled in water left over from soaked mushrooms)
* 2tbsp of plain flour
* 300 ml of white wine
1. Soak dried mushrooms in 750 ml of water for 8h. Afterwards, drain them well, thinly slice and keep the remaining water for your vegetable stock.
2.Heat the frying pan, add a knob of butter, shallots, mushrooms and fry for 5 minutes over a medium heat, then add crushed garlic and stir in plain flour, add white wine and reduce to 3rd. Then add vegetable stock and bay leaves, season well and simmer for 25 minutes, add cream and reduce for further 10-15 minutes, adjust seasoning if required.