Cremini

fresh mushrooms (I used cremini) • heavy cream (about 180 ml) • large piece of butter • vegetable bouillon cube • drizzle of olive oil • chestnut flour

cremini mushrooms (brown button mushrooms) • onions • whole wheat flour • butter (50 grams) • water (350 ml) • bouillon cube • milk (350 ml) • Salt • Pepper • little heavy cream • Lemon juice • Green part of 1 scallion

cremini or white mushrooms, halved • large carrot, diced • large leek, thinly sliced • yellow onion, thinly sliced • Pulp from 1 garlic clove • dry white wine • flour • vegetable bouillon powder • water (120 ml) • Oil and butter for cooking • Chopped parsley • Salt and pepper

purple eggplants • cremini mushrooms • tomatoes • sweet white onion • garlic cloves • coconut milk • water • soy sauce • curry powder • yellow curry paste • fennel seeds • coconut oil •

eggs • buckwheat flour (about 500 grams) • water (1 liter) • sunflower oil • Salt • Pepper • For the filling: • Guémené andouillettes (French chitterling sausages) • cremini mushrooms (about 200 grams) • whole grain mustard • crème fraîche • small pat of butter •

pie crust (it's very easy to make your own crust; I'll share a recipe soon) • egg • heavy cream or light cream (120 ml) • leek white (save the green part for soup) • white mushrooms • cremini mushrooms • onion • shallot • garlic clove • milk • Salt • Pepper •