Wild Garlic Sauce

For the wild garlic sauce, cut wild garlic roughly into noodles and blanch in salted water. Finely chop the shallots, garlic and leeks, fry in olive oil with butter.

Fry the sliced mushrooms, dust with flour and add milk and cooking water. Season and simmer gently for 15 minutes, stirring frequently.

Stir in Parmesan cheese, Chinese leeks, blanched wild garlic and the sour cream, stop cooking.

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