1 1/2 ounces dried mushrooms |
1 ounce butter |
2 shallots (peeled and chopped) |
3 garlic cloves (peeled and finely chopped) |
7 ounces mushrooms, thinly sliced |
9 ounces chestnut mushrooms, thinly sliced |
3 1/2 ounces dry madeira wine |
2 sprigs fresh thyme |
850 milliliters vegetable stock ((1 1/2 pt) |
150 milliliters double cream ((1/4 pt) |
8 thin slices french bread |
1/2 small camembert cheese (sliced) |
1 leaf from 2 sprigs thyme (to garnish) |