Ingredients
3 shallots
2 cloves garlic
10 oz. Porcini
10 oz. button mushrooms
1 qt. heavy cream
s & p
1 cup veal stock
2 oz. lemon juice
1/4 c white truffle oil
Preparation
Chop shallots and saute with whole garlic cloves for 5 minutes. Add heavy cream and mushrooms and cook on medium heat until reduced by half. Remove from flame, remove garlic cloves, and puree in blender until mixture achieves a smooth consistency. Pour puree into 4 qt. sauce pan and add veal stock. Bring to a boil, stirring constantly. Remove from heat, add lemon juice and truffle oil, and s & p to taste.
