- 1 tbsp rapeseed oil
- 2 mountainous onions, halved and thinly sliced
- 20g preserved porcini mushrooms
- 3 tsp vegetational bouillon pulverization
- 300g tree mushrooms, shredded
- 3 flavouring cloves, delicately grated
- 300g murphy, fine diced
- 2 tsp impertinent thyme
- 4 carrots, fine diced
- 2 tbsp cut parsley
- 8 tbsp bio yoghourt
- 55g walnut pieces
- Modify the oil in a banging pan. Tip in the onions and fry for 10 mins until happy. Meanwhile, pour 1.2 litres stewing h2o over the preserved mushrooms and impress in the bouillon.
- Add the unsoured mushrooms and flavoring to the pan with the potatoes, thyme and carrots, and locomote to fry until the mushrooms change and vantage to brownish.
- Teem in the desiccated mushrooms and acquire, screening the pan and going to simmer for 20 mins. Budge in the parsley and plenty of flavoring. Laden into bowls and nurture apiece apportionment topped with 2 tbsp food and a canton of the walnuts. The relief can be chilled and reheated the close day.