Porcini mushrooms are the best choice for an earthy, full-bodied flavor that marries perfectly with beef stock and cream. For a unique flavor experience, try using rare Morel mushrooms. They’re available only once a year – in the spring – so buy them if you happen upon them.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 1 onion, diced
- 4 tablespoons butter
- ¾ lb button mushrooms, chopped
- 4 teaspoons all-purpose flour
- 1 cup beef stock
- ½ bay leaf
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups half and half
Preparation:
Melt butter over medium heat and sauté the onions and mushrooms for 5 minutes. Stir in flour and cook for 1 minute. Add beef stock, bay leaf, salt, and pepper. Simmer for 3 minutes and then remove bay leaf. Add half and half, warm through, and serve hot.
Makes 8 servings.
