This delicate "stew" can be made when fresh wild mushrooms are plentiful, then frozen to enjoy later.
- 1 lb. mixed fresh wild mushrooms, such as black trumpets, fairy rings, and ceps
- 1 tbsp. unsalted butter or olive oil
- 2 shallots, peeled and finely chopped
- 1 clove garlic, peeled and minced
- 3⁄4 cup <a href="https://www.saveur.com/article/Recipes/Brown-Chicken-Stock">Brown/ Chicken Stock</a>
- 3 tbsp. <a href="https://www.saveur.com/article/Recipes/Demi-Glace">Demi-Glace</a>/; (reduced veal stock), optional
- 1⁄4 cup cream
- 2 sprigs fresh thyme
- 1 tbsp. chopped chives
- Salt and freshly ground black pepper
Trim mushrooms, reserving stems for another use. Slice large caps into fairly even pieces; leave smaller caps intact.
Melt butter (or heat oil) in a large skillet over medium heat. Add shallots and garlic, and cook until tender, stirring occasionally, about 15 minutes. Add mushroom caps and cook until they release their liquid. Add chicken stock and cook for about 5 more minutes. Stir in demi-glace, if using, and cream, and cook for another 5 minutes. Add thyme and chives, then season to taste with salt and pepper. Serve with toasted country bread, over pasta or polenta, or as an accompaniment to roast meat.