Yield: 1 gallon. 4 Tbsp. butter 1 cup onion, thinly sliced 1/2 cup peeled whole garlic cloves 2 cups ruby port wine 5 cups domestic white sliced mushrooms 3 cups sliced shiitake mushrooms (remove stems before slicing) 8 cups sliced portabella mushrooms 1 sliced peeled potato (90 ct. Idaho) 2 bay leaves 4 Tbsp. chopped fresh thyme 1 qt. chicken stock 1 qt. vegetable stock 1 1/2 cups heavy cream to taste, salt and pepper for garnish, chopped chives and truffle creme fraiche. TRUFFLE CREME ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access 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’s FREE, easy and quick. 

Already registered? here.