Wild Mushroom “au Poivre” - Wine & Spirits Magazine

Name: Wild Mushroom “au Poivre” - Wine & Spirits Magazine
Ingredients: 2 large shallots, diced; 2 cloves garlic, minced; 1 tablespoon coarsely ground mixed peppercorns; 1/4 cup Cognac or dry white wine; 8 cups roasted wild mushrooms ((oyster, king trumpet, Maitake, porcini, cremini)); 2 cups porcini jus ((recipe below)); 1 cup heavy cream; 1 tablespoon dijon mustard; 4 tablespoons butter

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You might think of zinfandel with the sumptuous meats of southern BBQ but, if you want to keep things on the lighter side, there’s also the summer bounty of vegetables off the grill. Chef Katie...

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Ingredients

2 large shallots, diced
2 cloves garlic, minced
1 tablespoon coarsely ground mixed peppercorns
1/4 cup Cognac or dry white wine
8 cups roasted wild mushrooms ((oyster, king trumpet, Maitake, porcini, cremini))
2 cups porcini jus ((recipe below))
1 cup heavy cream
1 tablespoon dijon mustard
4 tablespoons butter