Ingredients
- 50 g d'échalote
- 20 g de beurre
- 400 g de champignons de Paris frais
- 200 g de châtaignes cuites et pelées
- 500 g d'eau
- 1 cube de bouillon
- 1 branche de romarin frais
- du sel
- du poivre moulu
- 100 g de girolles fraîches
- 6 tranches de pain d'épices
- 1 c. à soupe d'huile d'olive
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