Ingredients
- 20 g extra virgin olive oil
- 2 eschalots
- 4 garlic cloves
- 300 g fresh mixed mushrooms
- 6 sprigs fresh flat-leaf parsley
- 3 - 4 sprigs fresh rosemary
- 1 tsp salt
- ¼ tsp ground black pepper
- 3 - 4 drops Tabasco® sauce
- 100 g walnuts
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