From: Chef Margaret Edwins, 611 Supreme, Seattle. Yield: 24 servings. Sauce: as needed, olive oil 1 lb., 14 oz. shallots, cut into 1/8-inch slices 1½ cups thinly sliced garlic 12 sprigs thyme 6 bay leaves 3 Tbsp. black peppercorns 3 Tbsp. fennel seeds 12 oz. pancetta, julienned 6 cups chicken stock 1 ½ ounces dried shiitake mushrooms 1½ cups balsamic vinegar 3 cups red wine 1½ cups cooking sherry to taste, salt and pepper 1½ pounds cremini mushrooms, quartered 1½ pounds ...

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