300g of shimeji mushrooms
100g of shiitake mushrooms
5 tablespoons of olive oil
3 cloves of garlic, minced
100ml of white wine
200ml of water
1/2 cup of heavy cream
Salt and black pepper to taste
250g of smoked haddock, flaked
300g of shimeji mushrooms
100g of shiitake mushrooms
5 tablespoons of olive oil
3 cloves of garlic, minced
100ml of white wine
200ml of water
1/2 cup of heavy cream
Salt and black pepper to taste
250g of smoked haddock, flaked
Remove the stems from the mushrooms. Reserve
In a pan, heat four tablespoons of olive oil and sauté the garlic
Add the mushrooms and let them shrink
Add the white wine and water
Let it simmer and then dislodge
Blend in a blender
Return to the pan
Add the heavy cream, salt, and black pepper
Simmer again
Discard the foam
Cook the haddock in some water and break it into flakes
Heat the remaining oil in a frying pan
Add the haddock and garlic
Season with salt
Serve over the cream.
