gourmet babble

from 23 June 2003

I'm exhausted. Here's the basic recipe.

Heavily inspired by the CIA cookbook (which Amazon sells for 37% off).

INGREDIENTS:

• 1 pkg dried Chanterelle mushrooms
• 4 cups of water
• 2 shallots (minced)
• 3/4 cup (or so) white wine
• 2 tbsp butter
• Knorr's beef boullion cube
• Peppercorns
• Salt & Pepper
• Flour

PREPARATION:

Put 4 cups of water and the dried mushrooms (no stems) in a saucepan. Cover and heat until boiling. Let boil longer. Remove mushrooms. Filter liquid; boil down 50%. Melt bouillon cube in broth.

In another saucepan, sweat minced shallots in 1 1/2 tbsp butter. When browning, add mushrooms. Sauté until mushrooms are dry; deglaze pan with white wine and boil down. Add mushroom broth and slowly whisk in flour until texture is appropriate.

SERVING:

1 happy couple.

SCALING:

Linear, I assume.