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Ingredients 20 g dried porcini mushrooms 900 ml vegetable stock 2 sprigs rosemary 1 sprig thyme 2 leaves bay 250 g pearl barley 1 medium echalion shallot 2 cloves garlic 1 tbsp olive oil 125 g oyster mushrooms 200 g chestnut mushrooms 125 g shiitake mushrooms 2 tbsp unsalted butter 50 ml brandy 1/2 bunch parsley 75 ml double cream 50 g Roquefort | Method
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