FORAGE PORAGE

-By September 2010 Member Spotlight Kevin Blaylock

Ingredients:

• 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

Procedure:

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.