- Portobello mushroom - 1 piece
- Shiitake mushrooms - 225 Grams
- mushrooms cremini (or champignons) - 225 Grams
- mushroom or vegetable broth - 4 cups
- butter - 4 items. spoons
- shallots, finely chopped - 2 pieces
- Wines of Marsala (optional) - 1 Art. a spoon
- flour - 3 Art. spoons
- of thyme leaves - 1 teaspoon
Cut off the legs of all the mushrooms. Mushrooms and broth in a medium saucepan over medium heat bring to a boil. Reduce the heat to a minimum, cook over low heat for 30 minutes. Set aside. Finely chop the portobello and set aside. Sliced thin shiitake and cremini. 3 tablespoons butter, heat in a large saucepan over medium heat, add onion and fry until transparent, 3 to 5 minutes. Add the chopped mushrooms and fry until the mushrooms are soft and brown, and all the liquid will evaporate. Add wine if necessary and cook, stirring. Remove from heat and set aside. The remaining oil and a tablespoon of flour should be boiled in a medium saucepan over medium heat until brown, 2 to 3 minutes. Slowly pour the broth and bring to a boil, whisk until the mass thickens. Add the mushroom mixture and thyme, mix. Serve hot.
Servings: 16