good quality vegetable stock, preferably home made
salt and pepper to taste
fresh chopped parsley
How To Make
Soak dried wild mushrooms in hot vegetable stock for an hour. Strain, save liquid and chop mushrooms.
Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.
Add port wine and reduce liquid again until most of the liquid is gone.
Add in 1/2 cup of flour. Stir well to avoid lumps.
Add saved mushroom liquid, cook for 1/2 hour at low simmer.
Add in light and heavy creams, bring just to a boil then turn to low and simmer for 1/2 an hour. Add salt and pepper to taste.
Sprinkle with fresh chopped parsley and enjoy.
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