½ ounce fresh tarragon leaves chopped
1 teaspoon chopped fresh garlic
1 teaspoon chopped fresh shallots
5 ounces stem less shitake mushrooms diced
5 ounces stem less portabella mushrooms diced
5 ounces stem less grimini mushrooms diced
½ ounce truffle oil
¼ ounce saffron
1 ounce shredded black truffle
1 teaspoon Worcestershire sauce
3/4 cup non-alcoholic white wine
1 cup heavy cream
2 cups vegetable broth
Sauté tarragon, garlic and shallot in truffle oil for two minutes.
Add all the rest of the above ingredients and sauté over medium heat until all the
mushrooms are soft stir frequently.
Add all the above liquids and bring to boil. Simmer over medium heat for 30 minutes.
Add salt and pepper to taste and puree in food processor.
Refrigerate over night.
Add heavy cream and heat reheat over medium heat.
Serves 6 guests
Joseph J. Jafarian – Proprietor, Executive Chef and Sommelier