INGREDIENTS
1
Bay leaf, fresh
2
lbs Button mushroom stems and cremini, white stems
1
Carrot
2
stalks Celery
2 cloves
Garlic cloves
2
lbs Green beans
1 oz
Mushrooms, mixed dried
4
Shallots
1 tbsp
Thyme, leaves
1
Yellow onion
2 cups
Mushroom stock
1/2 cup
Cornstarch
3/4 cup
Flour
1
Kosher salt
1
Kosher salt and freshly ground pepper
2 tsp
Nutmeg
1
Canola oil
1/2 tbsp
Sherry vinegar
1/2 cup
Panko bread crumbs
4 tbsp
Butter, unsalted
1/4 cup
Heavy cream
1/4 cup
Parmigiano reggiano
10 cups
Water