4 ounces crimini mushrooms, trim, cut into wedges, washed
4 ounces porcini or chanterelle mushrooms, trim, cut into wedges, washed
4 ounces shiitake, trim, cut into wedges, washed
4 ounces button mushrooms, trim, cut into wedges, washed
4 ounces oyster mushrooms trim, cut into wedges, and washed
1 tablespoon olive oil
1 shallot, peeled and chopped
1 garlic clove, peeled and chopped
4 ounces port wine
2 ounces heavy cream
1 tablespoon butter
1 tablespoon grated Parmesan
1/4 teaspoon fresh marjoram
1 pound frozen gnocchi (store bought) cooked
Salt and pepper
1 large onion, sliced
1 celery stalk, chopped
1 carrot, chopped
3 cloves garlic, peeled and smashed
All mushroom stems, washed
1 teaspoon whole black peppercorns
1 bay leaf
Small tied bundle of parsley and thyme
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
Bring above ingredients and 2 quarts of cold water to a boil. Simmer 30 minutes.
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