Ingredients
The following ingredients have 4 Servings
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 16 ounces fresh mushrooms, (sliced)
- 1/2 onion ((large), roughly chopped)
- 1 1/2 teaspoons Worcestershire sauce
- 3/4 teaspoon garlic powder
- 1 sprig fresh rosemary
- 6 stems fresh thyme
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 32 ounces chicken stock ((beef or vegetable stock can be substituted))
- 1/2 cup heavy cream
- truffle oil ((optional garnish))
Instruction
- Place the olive oil and butter in a large pan over medium-high heat.
- Add the sliced mushrooms, chopped onion, Worcestershire sauce, garlic powder, and rosemary (on the stem).
- Strip the thyme stems of their leaves and add to the pan, then season with salt and pepper.
- Cook the mixture, stirring occasionally,, until the mushrooms are browned and the onion is soft & translucent.
- Remove the rosemary stem and transfer the mixture to a blender.
- Add the chicken stock and cream, and puree until smooth.
- Garnish with truffle oil, if desired.
