Recipe courtesy of Richard Dowd
Show: Chef Du Jour
Total:
1 hr 20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
None

Ingredients

Mushroom Stew:
Mushroom Stock:

Directions

Mushroom Stew:

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

Mushroom Stock:

Bring above ingredients and 2 quarts of cold water to a boil. Simmer 30 minutes.

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