Summary

Ingredients

• 25 g porcini mushrooms, dried
• Water for soaking
• 1 bunch parsley
• 1 shallot (s)
• 20 g parmesan cheese
• 1 clove garlic
• 25 g walnuts, rated
• 60 ml olive oil, very good quality
• salt and pepper

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Instructions

1. Soak the boletus in lukewarm water. After about 30 minutes, drain off the remaining water and cut the mushrooms into small pieces.
2. Wash the parsley, shake dry and roughly chop without stalks. Peel and finely chop the shallot. Grate the parmesan. Peel and mash the garlic.
3. Mix all ingredients including the walnuts and process into a paste in the mixer with the olive oil. Season to taste with salt and pepper.