INGREDIENTS
4 cups
water
1 1/2 oz
dried porcini mushrooms
1 tbsp
cornstarch
1 tbsp
lower sodium soy sauce
1 tsp
kosher salt
1/2 tsp
black pepper
2 tbsp
olive oil
8 oz
shallots
1 tsp
garlic clove
1 cup
dry sherry
3 lb
fresh mushrooms
1/2 tbsp
fresh thyme
1/3 cup
heavy cream