Stewed Exotic Mushrooms With Gnocchi Port Wine Sauce

Recipe Ingredients

		Mushroom Stew
4 oz	113g	Cremini mushrooms - stems off, washed,
		Cut into wedges, (stems saved for stock)
4 oz	113g	Porcini or chanterelle mushrooms - stems off, washed,
		Cut into wedges, (stems saved for stock)
4 oz	113g	Shiitake mushrooms - stems off, washed,
		Cut into wedges, (stems saved for stock)
4 oz	113g	Button mushrooms - stems off, washed,
		Cut into wedges, (stems saved for stock)
4 oz	113g	Oyster mushrooms - stems off, washed,
		Cut into wedges, (stems saved for stock)
1 tablespoon	15ml	Olive oil
1		Shallot - peeled, chopped
1		Garlic clove - peeled, chopped
4 oz	113g	Port wine
		Mushroom Stock - (see below))
2 oz	56g	Heavy cream
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Grated Parmesan cheese
1/4 teaspoon	1.3ml	Fresh marjoram
1 lb	454g / 16oz	Store-bought frozen gnocchi - cooked
		Salt - to taste
		Freshly-ground black pepper - to taste
		Mushroom Stock
1		Onion - sliced (large)
1		Celery stalk - chopped
1		Carrot - chopped
3		Garlic cloves - peeled, smashed
		All mushroom stems - washed
1 teaspoon	5ml	Whole black peppercorns
1		Bay leaf
1		Small bundle parsley and thyme - tied

Recipe Instructions

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.

Source:
CHEF DU JOUR - (Show # DJ-9578) - from the TV FOOD NETWORK

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