Recipe courtesy of Rocco DiSpirito
Save Recipe Print
Yield:
6 servings

Ingredients

Mushroom bouillon:
Garnishes:

Directions

Melt butter in a large pot. Sweat the garlic and shallots in the butter for 20 minutes, until translucent. Add mushrooms and sweat until mushrooms are soft.

Deglaze pot with white port, and cook until reduced by half. Add the water; cover. Bring to a boil, then remove from the heat and allow to steep for 20 minutes. Add salt and pepper to taste.

To serve, ladle bouillon into a soup bowl, and top with chives. Finish by floating several dashes of sherry on the surface of the bouillon.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Beef and Mushroom Stir-Fry

Recipe courtesy of Food Network Kitchen

Pan-Roasted Chicken with Mushrooms and Rosemary

Recipe courtesy of Tyler Florence

Bouillon of Forest Mushrooms with Oloroso Sherry

Recipe courtesy of Rocco DiSpirito

Court Bouillon for Poaching Fish

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Poaching Liquid for Lobster (Court Bouillon)

Recipe courtesy of Anne Burrell

Black Forest Trifle

Recipe courtesy of Katie Lee

Black Forest Cupcakes

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.