- 1/2 cup dried wild mushrooms, such as porcini or morels
- 1 tablespoon olive oil
- 1/2 cup sliced fresh wild mushrooms, such as shiitakes, chanterelles, lobsters, or oyster mushrooms
- 1 tablespoon minced shallots
- 1 teaspoon minced garlic
- 1/4 cup chopped green onions
- 1 teaspoon Emeril's Creole Seasoning
- 1/2 teaspoon salt
- 2 turns freshly ground black pepper
- 1 1/2 cups Veal Stock
- 1/2 cup heavy cream
- In a small, soak the dried mushrooms in 1/2 cup warm water for 15 minutes. Drain, stem, and slice the mushrooms.
- Combine the oil, fresh mushrooms, shallots, garlic, green onions, Creole Seasoning, salt, and pepper in a small saucepan over high heat and sautÈ for 1 minute. Using your hands, squeeze the excess liquid out of the dried mushrooms into a bowl or cup and add the mushrooms to the skillet. Strain the mushroom liquid through a fine sieve and stir the liquid into the skillet. Cook for 2 minutes.
- Stir in the stock and bring to a boil. Reduce the heat and simmer for 6 minutes. Slowly stir in the cream, bring to a boil, and cook for 2 minutes. Reduce the heat to low and simmer for 5 minutes. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a saucepan over low heat.
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