1large Leek cut 1/4"inch thick, about 1 cup, white part and light green only
2large Shallots minced
14 to 16ouncesBaby Portobello and Regular Button Mushrooms sliced
3tablespoonsSage, Thyme or Rosemary chopped, if you use dry herbs ONLY use a couple teaspoons
½cupParsley chopped
2tablespoonsGarlic minced
36ouncesBeef tock
60ouncesChicken Stock
¼cupPort Wine
ABOUT ½ cup of Cornstarch diluted into ½ cup water or whatever you need
½ to 1cupHeavy Whipping Cream, optional
Porcini Mushroom Salt or Regular Salt
Pepper to taste
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Recipe Instructions
In a large stock pot heat butter and when hot add the onions and cook at medium high heat to caramelize, until golden brown. This could take 15 to 20 minutes. When the onions are nice and golden brown, add the leek and shallots and sauté them for a few minutes as well.
In the meantime in a frying pan, add the mushrooms and salt and sauté until they have released ALL their water. This could take another 15 to 20 minutes
Save about 1 cup of the onion mix, mushroom and 1 tablespoon chopped parsley for presentation when serving,
Back in the stock pot, add the mushrooms on top of the onion mix, garlic, sage beef stock and chicken stock and bring to boil.
Cook very slowly for 25 to 30 minutes. Add the wines and cream and adjust seasoning and texture with the cornstarch!