INGREDIENTS:2 lbs., 10 oz. chopped leeks, white parts only 1 lb., 6 oz. thinly sliced shallots 4 oz. butter ¼ cup olive oil 3 lbs. quartered chanterelle mushrooms 1 cup heavy cream 1 cup veal demi-glace 1 oz. chopped fresh sage leaves 2 tsp. salt 2 tsp. pepper 9 lbs. refrigerated or frozen potato gnocchi ½ cup truffle oil DIRECTIONS:Saute leeks and shallots in hot butter and oil for 8 minutes. Add mushrooms. Saute 5-8 minutes or until mushrooms and leeks are tender. Stir in cream, demi-glace ...
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