| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
Frugal01 |
8 |
servings |
INGREDIENTS
| 1 |
oz |
Dried mushrooms; see * Note 1 |
| 1 |
c |
Hot water |
| 2 |
qt |
Basic Chicken Stock; see * Note 2 |
|
|
(or use canned chicken stock) |
| 3/4 |
c |
Butter |
| 3/4 |
c |
All-purpose flour |
| 1/2 |
c |
Dry white wine |
| 2 |
tb |
Olive oil |
| 3 |
|
Garlic cloves; peeled and crushed |
| 1 |
lb |
Fresh mushrooms; sliced |
| 1 |
c |
Heavy cream |
| 1/2 |
ts |
Worcestershire sauce |
| 2 |
tb |
Dry sherry |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== GARNISH === |
|
|
Fresh chopped chives |
INSTRUCTIONS
* Note 1: Italian porcini or the South American variety, which cost
much less. * Note 2: See the "Basic Chicken Stock" recipe which is
included in this collection.
Place the dried mushrooms in a small bowl and add 1 cup hot water.
Allow to soak for 45 minutes. Bring the stock to a simmer in a
4-quart pot. In a small frying pan melt the butter. Add the flour to
the butter and cook together to form a roux, but do not brown. Using
a wire whisk, whisk the roux into the hot stock. Continue whisking
until smooth and lump-free. Stir the wine into the pot, cover and
simmer gently. Heat a large frying pan and add the oil and garlic and
saute a few seconds (be careful not to burn the garlic). Add the
fresh mushrooms and saute until just tender. Strain the liquid from
the dried mushrooms into the thickened stock. Chop the soaked
mushrooms coarsely and add to the frying pan. Saute a few minutes
more. Add the contents of the frying pan to the pot along with the
cream and the Worcestershire sauce. Simmer 5 minutes more. Add the
sherry, salt and pepper to taste and garnish with the chopped chives.
This recipe serves 8 to 10.
Comments: This is a classic opener for a dinner party. Made ahead, it
improves in flavor, but be careful when heating it before dinner --
you do not want to burn it or curdle it. Just be gentle with low heat.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-22-1992
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-07-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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