- 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
- 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.
- Heat the olive oil in a large (11 – inch) Dutch oven or saucepan.
- Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent.
- 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.
- Stir in the garlic and cook for 2 more minutes.
- Toss in the parsley and sage and let mushrooms brown to create a fond.
- Release fond with Cognac and reduce.
- Add potatoes, barely and veal stock and bring to a simmer for 3-4 minutes.
- Finish by adding reduced cream and seasoning with salt.
- Utilize Beurre Manie or Cornstarch Slurry to adjust consistency.