butter, room temperature
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|4 c||dried wild mushrooms|
|2 c||fresh mushrooms, any variety will do|
|2 c||good port wine.|
|3 c||good quality vegetable stock, preferably home made|
|2 c||light cream|
|4 c||heavy cream|
|salt and pepper to taste|
|fresh chopped parsley|
Add in 1/2 cup of flour. Stir well to avoid lumps.
Add saved mushroom liquid, cook for 1/2 hour at low simmer.
Sprinkle with fresh chopped parsley and enjoy.