Pella —
Ingredients
| 1/2 lb |
butter, room temperature
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|
| 6 | shallots, chopped |
| 4 c | dried wild mushrooms |
| 2 c | fresh mushrooms, any variety will do |
| 2 c | good port wine. |
| 3 c | good quality vegetable stock, preferably home made |
| 1/2 c | flour |
| 2 c | light cream |
| 4 c | heavy cream |
| salt and pepper to taste | |
| fresh chopped parsley |
Directions
Add in 1/2 cup of flour. Stir well to avoid lumps.
Add saved mushroom liquid, cook for 1/2 hour at low simmer.
Sprinkle with fresh chopped parsley and enjoy.


