Mushroom mousse

Wash and dry the mushrooms and pat dry. Chop and set aside.

Poach the chopped onion with salt and when soft add the chopped garlic and cook for a few minutes.

Add the mushrooms, season with salt and pepper and stir. Add the wine and let the alcohol evaporate.

Add the thyme and rosemary and let them brown.

Cover with the broth and reserve a little, bring to a boil, cover, lower the heat and cook for about 10 minutes (If it is very liquid, cook a little longer without the lid to reduce).

Remove from heat and mash. Add salt and serve with chopped chives and a pinch of ground black pepper.