K
Kimchee
Guest
1 package dried assorted mushrooms... I found one called "forest mushrooms"
1 cup dried shiitake mushrooms, sliced. (Super cheap at Asian markets!!!)
8oz crimini (baby portobello) mushrooms, sliced
1 smaller onion fine diced
2 cloves chopped garlic
3 ounces butter
2 ounces all purpose flour
2 teaspoon chopped fresh thyme, or 1 tsp ground
1/4 cup white wine
2 TBSP Sherry
5 cups stock.. chicken or beef (I have seen mushroom broth...)
1 cup heavy cream or half and half
1 teaspoon chopped Italian parsley
2 tsp beef bullion
Salt and pepper, to taste
Directions
1. Soak dried mushrooms in 2 cups of stock for a few hours. Drain and
reserve the liquid.
2. In a pot melt butter till lightly browned and sauté onions and garlic.
3. Deglaze with the sherry and add the crimini mushrooms.
4. Add the soaked mushrooms.
5. Sauté the mushrooms well.
6. Add the flour, thyme, salt and pepper to taste and mix well.
Continue sauteing for a few minutes to cook the flour.
7. Deglaze with white wine.
8. Add the rest of the stock and bullion and simmer for 30 minutes.
9. Add the cream and return to the simmer for 5 minutes.
10. Remove from heat and blend to desired consistency.
11. Correct the seasoning to taste.
12. Ladle into bowls, sprinkle with parsley and serve.
1 cup dried shiitake mushrooms, sliced. (Super cheap at Asian markets!!!)
8oz crimini (baby portobello) mushrooms, sliced
1 smaller onion fine diced
2 cloves chopped garlic
3 ounces butter
2 ounces all purpose flour
2 teaspoon chopped fresh thyme, or 1 tsp ground
1/4 cup white wine
2 TBSP Sherry
5 cups stock.. chicken or beef (I have seen mushroom broth...)
1 cup heavy cream or half and half
1 teaspoon chopped Italian parsley
2 tsp beef bullion
Salt and pepper, to taste
Directions
1. Soak dried mushrooms in 2 cups of stock for a few hours. Drain and
reserve the liquid.
2. In a pot melt butter till lightly browned and sauté onions and garlic.
3. Deglaze with the sherry and add the crimini mushrooms.
4. Add the soaked mushrooms.
5. Sauté the mushrooms well.
6. Add the flour, thyme, salt and pepper to taste and mix well.
Continue sauteing for a few minutes to cook the flour.
7. Deglaze with white wine.
8. Add the rest of the stock and bullion and simmer for 30 minutes.
9. Add the cream and return to the simmer for 5 minutes.
10. Remove from heat and blend to desired consistency.
11. Correct the seasoning to taste.
12. Ladle into bowls, sprinkle with parsley and serve.
