Time: 1 hour

Ingredients

  • 2 ounces dried porcini
  • 6 tbsp butter
  • 0.5 cup minced shallots
  • 3 cloves garlic
  • 0.5 cup flour
  • 0.33 cup alcohol
  • 4 cups stock
  • 1 tbsp herbes de provence
  • Pepper
  • 0.5 tbsp dried thyme
  • 2 bay leaves
  • 0.5 cup heavy cream
  • 0.25 cup chives
  • 0.25 cup parsley

Recipe

  1. Dried porcinis in a bowl with 3 cups boiling water. 30-minute soak. Save water. Chop the fungus …in a dutch oven
  2. 3 tbsp butter. Cook shallots, about 5 min. Add garlic, keep it cookin. Add any fresh mushrooms you may have used first and cook it up. Then add your reconstituted stuff, cover and cook for 10 min
  3. Splash it with 1/3 cup of booze
  4. Add other half of the butter and stir until melted. Add flour and make a roux. About 2-3 minutes
  5. Add a cup of mushroom water. Add stock. Add herbs and bay leaves. Big pinch of fresh ground pepper. Big pinch salt. Stir it up
  6. Cover and simmer for 20 minutes
  7. Stir in half cup of cream
  8. Season until you can taste the porcini goodness
  9. Top with fresh green stuff