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YIELD: 6 Portions

• 2.00 lbs. fresh Shiitake mushrooms, stemmed and sliced
• 1.00 as needed Extra Virgin Olive Oil
• 1.00 to taste Salt
• 1.00 to taste Ground Black Pepper
• 2.00 cloves Garlic, peeled and finely diced
• 2.00 each Shallots, peeled and finely diced
• 24.00 oz. Stock ( chicken or fish)
• 1.00 Large Onion, diced
• 4.00 each Shallots, sliced
• 1.00 tbsp. Extra Virgin Olive Oil
• 1.00 cup dry White Wine
• 2.00 cups Chicken Stock
• 2.00 cups Heavy Cream

Heat a heavy pan, cast iron if possible, and add 1/4" olive oil.

Add mushrooms; cook for 15 seconds. Salt and pepper to taste while they are cooking. Add garlic and shallots, but keep stirring the mushrooms so that the garlic and shallots do not color or burn. After 1 minute, add stock.

Remove from heat; puree mushrooms in a blender.

When ready to serve, combine mushrooms and cream base. Heat throughly, but do not boil.

Serve immediately.

Cream Base: cook onion and 4 shallots with a bit of oil until they are clear. Add white wine; reduce until almost dry. Add chicken stock; reduce until almost dry. Add cream and reduce slowly for 10 minutes. Strain.

The Mushroom Council (


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