[Stu from NYC]

Originally Posted by Henryk

Gracie, nice to hear from you.

I don't have a recipe, per se, but here's what I do.

Buy several pounds on mushrooms--mixed types too, but they're expensive. Sauté a few finely chopped shallots in a stick of butter in a pot large enough to hold all the mushrooms. Make a light roux. Roughly cut the mushrooms in half or quarters. Sweat the mushrooms in the same pot with a little chicken stock until the mushrooms have shed most of their moisture. Pulverize in a food processor. Add more chicken stock, if need be for desired consistency. Add a tablespoon of sherry or cognac, optional. Bring to a boil to thicken. Add a few tablespoons of heavy cream for added richness. This benefits from preparing a day in advance.

Next time I make it, I'll write down the exact directions!

The problem for me is all the recipes I found that sound good take a huge amount of butter or other fat.