Note: During lent, use only vegetable stock. Substitute canola oil for butter
1-1/2 celery stalks
1-2 cloves garlic
2-3 cups of wild mushrooms, portobello, button, any type of mushrooms that you like
salt, black pepper, cayenne pepper and chervil
dry sherry or cognac
chicken or vegetable stock, 3 to 5 cups
Note: During lent, use only vegetable stock. Substitute canola oil for butter during lent.
In a saute pan, sweat 1/2 chopped onion, 1& 1/2 stalk of sliced celery in about two tablespoons of olive oil until translucent.
Add 1-2 cloves of finely chopped garlic.
Add 2-3 tablespoons of butter, and finely sliced mushrooms. Variety is good.
Saute just until mushrooms are soft, but not so long that they change in color.
Make a roux in a separate, small saute pan. On a low heat, combine about 3 tablespoons of butter with about 3 tablespoons of flour, until flour is cooked.
Slowly whisk in 1 to 1 & 1/2 cups of chicken stock or vegetable stock. Chicken stock will add much more flavor, but vegetable stock is an option. Simply adjust the other herbs and spices to compensate if vegetable stock is used.
To the first pan (with the mushrooms), pour in 2-3 cups of chicken or vegetable stock. Bring to medium high heat.
To the pan with the mushrooms, stir in the roux mixture about 1/3 at a time. Bring this to a simmer.
Add 1/2 pint of heavy cream.
Add salt, black pepper, a dash of cayenne pepper to taste. Also add chopped leaves from the celery or parsley and chervil for color and taste.
Optional: add a bit of dry sherry or cognac to taste.
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