Recipe

Woodland Cream

Ingredients

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 [2]
1/2 teaspoon salt
2 turns freshly ground black pepper
1 1/2 cups Veal Stock [3]
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.