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Ingredients
- 60 g di scalogni in quarti
-
1
rametto di foglioline di timo fresco
or 1 pizzico di timo secco - 130 g di burro a pezzi
- 50 g di aceto bianco
- 60 g di funghi champignon a fette
- 100 g di Champagne
- 120 g di panna (min. 30% di grassi)
- 10 g di farina tipo 00
- ½ cucchiaino di sale
- 1 pizzico di pepe nero macinato
- Nutrition
- per 500 g
- Sodium
- 1043.6 mg
- Protein
- 7.4 g
- Calories
- 6249 kJ / 1494 kcal
- Fat
- 144.8 g
- Fibre
- 1.8 g
- Saturated Fat
- 84.4 g
- Carbohydrates
- 20.5 g
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