INGREDIENTS
2 oz
dried wild mushrooms
3 cups
hot water
6 tbsp
butter, divided 3 Tbsp and 3 Tbsp
1/2 cup
minced shallots
3 cloves
garlic, minced (1 Tbsp)
1/2 lb
fresh cremini or button mushrooms, halved and sliced into 1/4-inch slices
1/2
cup flour
1/3 cup
dry sherry
Salt and Pepper
4 cups
good quality chicken stock (or vegetable broth for vegetarian version)
1 tsp
herbes de provence
1/2 tsp
dried thyme
2
bay leaves
1 tsp
salt (plus more to taste)
1/2
cup heavy cream
1/4 cup
finely chopped parsley
1/4 cup
snipped chives