Ingredients :
Mushrooms – 200 g
Bean mushrooms – 200 g
Butter – 50-70 g
Rosemary – 1 twig
Ghee butter – 30 ml
Salt, black pepper – to taste
Finely chop rosemary leaves. Boil all mushrooms in salted water. Then cut them into slices. Heat ghee in a pan, add mushrooms and rosemary, pour cream and stew over medium heat under a lid. Season with salt and season. When mushrooms are cooked, remove from heat and cool. Puree with a blender and add butter, then cover and leave to stand for a few minutes before serving. Serve with unleavened bread, bread rolls.
Have a nice meal!
