-By September 2010 Member Spotlight Kevin Blaylock


  • 2 pounds mixed wild mushrooms, such as Chanterelle, Chicken of the Woods, Porcini, Morels, Lobster, etc…
  • 1/2 cup good olive oil
  • 1 cup chopped shallots (4 large)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped garlic (6 cloves)
  • 2 tablespoons chopped sage
  • 2 tablespoons chopped parsley
  • 1 cup Cognac
  • 1 cup Reduced Heavy Cream
  • 4 Cup Veal Stock
  • 1/2 cup cooked barley
  • 1 cup cooked potatoes (Small Dice)
  • Buerre Manie or Cornstarch Slurry to Thicken


  1. Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
  2. Heat the olive oil in a large (11 – inch) Dutch oven or saucepan.
  3. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent.
  4. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often.
  5. Stir in the garlic and cook for 2 more minutes.
  6. Toss in the parsley and sage and let mushrooms brown to create a fond.
  7. Release fond with Cognac and reduce.
  8. Add potatoes, barely and veal stock and bring to a simmer for 3-4 minutes.
  9. Finish by adding reduced cream and seasoning with salt.
  10. Utilize Beurre Manie or Cornstarch Slurry to adjust consistency.