INGREDIENTS
1 oz
Dried Mushroom Medley (dried porcini mushrooms is ok too)
3 cups
Boiling Water
2 tbsp
Olive Oil
9 cups
Various Mushrooms (portabella, shitake, button, cleaned and chopped)
1/2 cup
Diced Red Onion
2 cloves
Garlic (grated)
3 tbsp
Butter
3 tbsp
All-Purpose Flour
3 cups
Vegetable Stock
1 tbsp
Salt
1 tsp
Pepper
3
Sprigs Thyme
2 tbsp
Goat Cheese
2 tbsp
Fresh Chopped Parsley