Clean the mushrooms by trimming off the dirty ends of the stems, then rinse them quickly, rubbing them gently in lemon water.

Let the mushrooms drain, then slice them.

Dissolve the beef bouillon cube in hot water.

Finely chop the onion and garlic.

In a sauté pan, cook the onion and garlic in olive oil or butter over medium heat.

When the onion becomes translucent, add the sliced mushrooms and stir.

Cook for 3 to 4 minutes, then deglaze with the beef broth and veal stock.

Continue cooking until only a small amount of liquid remains.

At this stage, you can stop the cooking and finish the recipe just before serving to prevent the sauce from thickening too much.

Add the cream, grated cheese, and dried herbs.

Season with pepper to taste and add salt if needed (the bouillon cube is already quite salty).

Stir and let the sauce reduce until it reaches the desired consistency.

Serve immediately.