Brian S. Hale, Executive Chef,Monarch restaurant
March/April 2007
Yield: 2 quarts
- 1 pound shiitake mushrooms, cut in half
- 6 ounces shallots, finely diced
- 1 cup Chardonnay
- 3 lemons, fresh juice
- ¼ cup cider vinegar
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 garlic cloves
- 1 quart half-and-half
- 1 quart chicken stock
- 1 teaspoon kosher salt
- ¼ teaspoon white pepper
- 1 ounce oil
- Roux (for thickening)
Preparation:
Sauté shallots in oil until soft. Add Chardonnay, lemon juice, vinegar, bay leaves, thyme and garlic. Cook until it has reduced by half. Add the rest of ingredients except roux and mushrooms. Simmer for 15 minutes, then strain through a fine mesh strainer. Add mushrooms and simmer for 5 minutes. Stir in roux until desired consistency is reached.
