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
• 1/2 teaspoon salt
• 2 turns freshly ground black pepper
• 1 1/2 cups Veal Stock
• 1/2 cup heavy cream

Instructions

In a small, soak the dried mushrooms in 1/2 cup warm water for 15 minutes. Drain, stem, and slice the mushrooms.
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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.
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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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Yield: 2 cups

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