200 g Mercer White button mushrooms
190 g Plain flour
95 g Butter
2 tbsp Grated parmesan
60 ml Water
½ Leek
1 Garlic clove
4 eggs
180 ml Cream
1 tbsp dijon mustard
60 g Grated cheese
200 g Mercer White button mushrooms
190 g Plain flour
95 g Butter
2 tbsp Grated parmesan
60 ml Water
½ Leek
1 Garlic clove
4 eggs
180 ml Cream
1 tbsp dijon mustard
60 g Grated cheese