Stewed Exotic Mushrooms With Gnocchi Port Wine Sauce

By á-170456

Ingredients

• MUSHROOM STEW:
• 4 ounces cremini mushrooms stems off, washed, cut into wedges, (stems saved for stock)
• 4 ounces porcini or chanterelle mushrooms stems off, washed, cut into wedges, (stems saved for stock)
• 4 ounces shiitake mushrooms stems off, washed, cut into wedges, (stems saved for stock)
• 4 ounces button mushrooms stems off, washed, cut into wedges, (stems saved for stock)
• 4 ounces oyster mushrooms stems off, washed, cut into wedges, (stems saved for stock)
• 1 tablespoon olive oil
• 1 shallot peeled, chopped
• 1 garlic clove peeled, chopped
• 4 ounces port wine
• Mushroom Stock (see below))
• 2 ounces heavy cream
• 1 tablespoon butter
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon fresh marjoram
• 1 pound store-bought frozen gnocchi cooked
• Salt to taste
• Freshly-ground black pepper to taste
• MUSHROOM STOCK:
• 1 large onion sliced
• 1 celery stalk chopped
• 1 carrot chopped
• 3 garlic cloves peeled, smashed
• All mushroom stems washed
• 1 teaspoon whole black peppercorns
• 1 bay leaf
• 1 small bundle parsley and thyme tied

Details

Servings 4

Preparation

Step 1

Saute mushrooms in 1 tablespoon olive oil in large pan over high heat. Undercook slightly. Remove mushrooms from pan, lower heat and add shallot and garlic. Add port wine and reduce to half. Add strained Mushroom Stock and bring to boil. Add mushrooms and cream and simmer 5 to 10 minutes. Add rest of ingredients and season to taste.

For the Mushroom Stock: Bring all ingredients and 2 quarts of cold water to a boil. Simmer 30 minutes.

This recipe yields 4 servings.