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Yield:
4
Ingredients:
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MUSHROOM STEW ---------------- |
| 4 oz |
cremini mushrooms stems off, washed, |
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cut into wedges, (stems saved for stock) |
| 4 oz |
porcini or chanterelle mushrooms stems off, washed, |
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cut into wedges, (stems saved for stock) |
| 4 oz |
shiitake mushrooms stems off, washed, |
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cut into wedges, (stems saved for stock) |
| 4 oz |
button mushrooms stems off, washed, |
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cut into wedges, (stems saved for stock) |
| 4 oz |
oyster mushrooms stems off, washed, |
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cut into wedges, (stems saved for stock) |
| 1 tbl |
olive oil |
| 1 x |
shallot peeled, chopped |
| 1 x |
garlic clove peeled, chopped |
| 4 oz |
port wine |
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Mushroom Stock (see below)) |
| 2 oz |
heavy cream |
| 1 tbl |
butter |
| 1 tbl |
grated Parmesan cheese |
| 1/4 tsp |
fresh marjoram |
| 1 lb |
store-bought frozen gnocchi cooked |
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Salt to taste |
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Freshly-ground black pepper to taste |
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----------------- MUSHROOM STOCK ---------------- |
| 1 lrg |
onion sliced |
| 1 x |
celery stalk chopped |
| 1 x |
carrot chopped |
| 3 x |
garlic cloves peeled, smashed |
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All mushroom stems washed |
| 1 tsp |
whole black peppercorns |
| 1 x |
bay leaf |
Instructions:
Instructions: Saute mushrooms in 1 tablespoon olive oil in large pan over high heat. Undercook slightly. Remove mushrooms from pan, lower heat and add shallot and garlic. Add port wine and reduce to half. Add strained Mushroom Stock and bring to boil. Add mushrooms and cream and simmer 5 to 10 minutes. Add rest of ingredients and season to taste.
For the Mushroom Stock: Bring all ingredients and 2 quarts of cold water to a boil. Simmer 30 minutes.
This recipe yields 4 servings.
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