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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A medieval-style recipe based on an anonymous 13th century Welsh cookbook. Given to me by Wee Jimmie (Chef James Mackintosh). Any combination of wild mushrooms totaling 8 lbs can be used. Ingredients:
2 tablespoons minced garlic |
1 cup oil |
2 lbs shiitake mushrooms |
2 lbs oyster mushrooms |
2 lbs fresh porcini mushrooms |
2 lbs morels |
15 quarts brown veal stock |
4 ounces parsley, minced |
4 tablespoons mint, minced |
salt |
black pepper |
Directions:
1. Saute the garlic in the oil until fragrant. Add the mushrooms and cook until the mushrooms' liquid has exuded and cooked dry.
2. In a large soup pot, bring the veal stock to a boil. Reduce to a simmer. Add the parsley, mint, salt, pepper and cooked mushrooms and garlic. Simmer 15 minutes and serve.
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