Ingredients
- 200 g chestnut mushrooms
- 250 g fresh button mushrooms
- 2 garlic cloves
- 120 g onions
- 15 g olive oil
- 2 sprigs fresh thyme
- ½ tsp fine sea salt
- 1 mushroom stock cube (for 0.5 l)
- 250 g boiling water
- 2 tsp cornflour
- 200 g soya milk
- ½ tsp garlic powder
- ½ tsp ground black pepper
- 2 tsp truffle oil
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