100g |
porcini mushrooms |
90ml |
olive oil |
1 |
brown onion, finely diced |
1 |
garlic clove, finely diced |
2 |
celery stalks, finely diced |
1 |
leek, finely diced |
500g |
swiss brown mushrooms, roughly chopped |
500g |
field mushrooms, roughly chopped |
500g |
button mushrooms, roughly chopped |
5 |
thyme sprigs |
1 teaspoon |
salt |
1/4 teaspoon |
freshly cracked black pepper |
|
truffle oil, for drizzling |
3 tablespoons |
chopped flat-leaf (italian) parsley, to garnish |