Wash carefully mushrooms with few water. Use a paintbrush (not kidding) to remove dirt if necessary. Then cut and hold.

Slice finely shallot after removing green sprout if any.

Melt butter in a casserole dish and fry shallot and boletes during 3 minutes.

Pour chicken bouillon and cook for approximately 10 minutes.

Add cream, a bit of pepper from mill and mix finely.