Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
NOTE: I buy the dried porcini's. In this case, it would be about 1 oz that would hydrate into 5-8oz. The dried mushrooms are a good idea to help the stock.
Hydrate the Porcinis by blanching them in 6 cups of very hot, simmering water, for 15 - 30 minutes. Strain. Keep the mushroom water in a bowl for the stock. Keep the porcinis aside for later cooking.
Make Stock :
Chop the carrot, onion, and mushroom STEMS. (Ignore for Porcinis)
Heat up the 1 tblspn oil and buter.
Add the chopped onion,thyme sprig, chopped carrot, and mushroom stems.
Cook for about 8 minutes, stirring, until carrots are pretty tender.
Add the 6 cups of mushroom water.
Cook uncovered for 30 minutes.
When it's ready, strain out all the pieces and discard, keep only the stock. You should have 4.5 cups. If you have less, add some water. If you have more, keep it.
IN THE MEANTIME,
Chop Mushroom Caps and Porcinis
Cook up the 1/4 pound of butter in another large pot and add the leeks.
Cook covered for about 10 minutes or until the leeks start to brown.
Add the chopped mushrooms.
Cook another 10 - 15 mins, or until the mushrooms become tender. (Don't worry if it starts to look mushy. It won't be.)
Once ready - add the flour and cook for one more minute, stirring.
Then add the wine. Cook for another minute, scraping the bottom if necessary.
Add the stock from above and the minced thyme. Cook on simmer for 15 minutes. Shut off the oven and add the cream and milk. Stir and let heat through, but don't boil.
