INGREDIENTS:2 qts. Bechamel sauce 4 oz. Loccatelli cheese (cow’s milk cheese) 2 oz. Parmesan cheese 2 oz. Asiago cheese ½ qt. vegetable stock ½ qt. milk (approximate) 2 ½ Tbsps. salt 1 lb. corn meal 4 oz. portabello mushrooms, julienne 4 oz. shiitake mushrooms, julienne 1 oz. morel mushrooms, julienne 2 oz. cremini mushrooms, sliced 4 oz. domestic mushrooms, sliced 4 oz. brandy ½ qt. brown vegetable stock 3 oz. pesto sauceDIRECTIONS:1. Heat the bechamel sauce and add the three cheeses. Set ...

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