Boletus sauce

Chop the onion in brunoise and poach it in a frying pan with EVOO. Add a little salt. Add the mushrooms and the meat stock. Let it cook for a few minutes.

When the mushrooms are ready, add the cream, pepper, nutmeg and salt. Stir well to integrate everything. When everything is integrated, we take out half of the sauce and grind it. The other half we reserve it. You can add a little milk if it is too thick when you beat it. When it is beaten, add it again with the rest of the reserved sauce and add the cheese so that it melts. Add to our food.