Yield: 1 Serving

Ingredients:

• 7 ounces dried Porcini mushrooms
• 2 cups water
• Salt, to taste
• 2 ounces Chanterelle mushrooms, whole
• 2 ounces Black Trumpet mushrooms, whole
• 4 medium sized Porcini mushrooms, whole
• (The following mushrooms are indigenous to Spain)
• 2 ounces Colmenillas, whole
• 2 ounces Niscalos, whole
• 2 ounces Perrechicos, whole
• 1 ounce Sendeuelas, whole
• 2 Tablespoons heavy cream
• 1 teaspoon chopped parsley
• Extra virgin olive oil, to taste

Preparation:

In a large pot, boil the 7 ounces of dried porcini in 2 cups of water seasoned with salt to taste for 25 minutes. Let it cool, then add cornstarch to bring the stock to a thick yet still liquid consistency.

Clean all the mushrooms in plenty of cold water. Blanch the mushrooms quickly in a large pot of boiling water seasoned with salt to taste for three minutes. Remove mushrooms and cool in a bowl filled with ice and cold water seasoned with salt. Then drain the mushrooms and place them in a pan. Cover them completely with olive oil and bake at 200 degrees Fahrenheit for 15 minutes.

After baking, drain the olive oil from mushrooms. Place them in a pan and sauté them with the Porcini stock. Bring the mixture to a boil and remove from heat. Lastly, add heavy cream and sprinkle with parsley.