8 cups mushroom stems (any variety) chopped
1 cup celery chopped
1 cup onion chopped
1/2 cup fennel tops chopped
10 cups white wine
4 cups water
2 bay leaves
Place all ingredients in a stock pot. On medium heat, simmer stock until reduced to 1/2 gallon. Strain and reserve.
1 stick unsalted butter
1 cup flour
1/2 cup shallots chopped
1/2 gallon mushroom stock
2 lbs mushrooms (any variety) stemmed, cut, cooked and seasoned with salt and pepper
1.25 Emmentaler or Swiss cheese cut in small pieces
Season to taste with salt
In a small pot, melt butter and shallots. cook shallots ( Don't Brown)
Add flour. Mix with a wooden spoon until a roux forms.
Slowly whisk in the mushroom stock
Allow the stock to come to a simmer and allow to thicken. cook for 5 more minutes.
While thickened stock is simmering, whisk in cheese a small amount at a time until all incorporated
Fold in cooked mushrooms and season with salt to taste
Serve with your favorite crusty bread
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