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 ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.