Figure about a pound of mushrooms for every two to four people
depending on how many mushrooms you want in each serving. As far as which kind
of mushrooms to use, Baby Bella, White Button, Shitake, or Beech as I opted for
this time around will all work well.
Slice, or in the case of Beech, separate the mushrooms and
toss in a large bowl with a generous pour of extra virgin olive oil, salt, and
black pepper. Then either roast at 425 for approximately 25 minutes, or sauté
in a heavy pan on the stove until they soften brown a bit. Set aside.
In a large pot over medium heat, sauté a minced shallot and
garlic in some olive oil until translucent. Add a quarter cup of mushroom,
chicken, vegetable, or beef stock per person. Concentrate for all of these are
all available at most markets, and are much better tasting than ready made canned or
boxed stocks. Stir in the cooked mushrooms and simmer for fifteen minutes on
low heat.
Just before serving, turn down the heat to its lowest
setting, add about a teaspoon of butter for each serving, and stir gently for a
minute until you’ve achieved a silky smooth consistency. Finish with some
chopped parsley and salt and pepper to taste.
