Bow Valley Grill Oyster Mushroom Veloute: Fairmont Moments

Ingredients

• 1 lb - Oyster Mushrooms cut in to strips, reserving stems for stock
• 1 lb - Button Mushrooms, thinly sliced
• ½ cup - Medium Diced Onion
• ½ cup - Medium Diced Celery
• ¼ cup - Medium Diced Carrot
• ¼ cup - Medium Diced Potato
• 5 cloves - Minced Garlic
• 1 cup - White Wine
• ¼ cup - Butter
• 2 litres - 36% Cream
• ½ cup - Beurre Manie
• Salt and Pepper to taste
• Lemon Juice to taste
• Tarragon Vinegar to taste
• Oyster Mushroom stems from first portion of the recipe
• 1/4 cup - Chopped White Onion
• ¼ lb - Dried Mushrooms (store bought bag mixes work very well)
• ½ cup - White Wine
• 2 - Bay Leaves
• 15 – 20 White Peppercorns
• 4L - Chicken Stock
• Olive Oil (just enough for sautéing)