INGREDIENTS:2 lbs., 10 oz. chopped leeks, white parts only 1 lb., 6 oz. thinly sliced shallots 4 oz. butter ¼ cup olive oil 3 lbs. quartered chanterelle mushrooms 1 cup heavy cream 1 cup veal demi-glace 1 oz. chopped fresh sage leaves 2 tsp. salt 2 tsp. pepper 9 lbs. refrigerated or frozen potato gnocchi ½ cup truffle oilDIRECTIONS:Sauté leeks and shallots in hot butter and oil for 8 minutes. Add mushrooms; sauté 5 to 8 minutes or until mushrooms and leeks are tender. Stir in cream, ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess 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’sFREE, easy and quick.