30g or 1 ounce dried wild mushrooms
1 cups hot water
3 tablespoons olive oil
2 cloves garlic, minced (1 tablespoon)
424g or 1 pound fresh cremini or button mushrooms, halved and sliced into 1/4-inch slices
1/3 cup dry sherry
3 cups good quality chicken stock (or vegetable broth for vegetarian version)
1 teaspoon herbes de provence
1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt (plus more to taste)
1/2 cup heavy cream * ( for vegans you can boil and mash potatoes)
1/2 cup finely chopped parsley
Directions
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