The Food: Forest Mushroom Sauce

INGREDIENTS
Porcini Mushrooms (Dried, fresh are very hard to find)
Button Mushrooms
Portabella Mushrooms
Oyster Mushrooms (or any other mushroom of choice)
Onions
White Wine
Chicken Stock
Unsalted Butter
Extra Virgin Olive Oil
Cream

This is probably more French than Italian, but it came about while I was dabbling with French cooking (as it is derived from Italian cuisine of Florence).  In any case, the Italians love their mushrooms as much as anything else.

Prior to cooking, soak your porcini mushrooms in a quarter cup of chicken stock if they are dried.  In a pan, heat a little bit of olive oil (not a lot) until hot and then melt the butter. Add in the chicken broth with the mushrooms and allow to cook until some of the stock reduces.  Add in your quarter cup of white wine, season with salt and pepper.    Add in your sliced button mushrooms and allow to cook until the sauce reduces and thickens.  Add your cream and continue to cook, again until it reduces.

It should be done (as mushrooms cook fast) when the soup is reduced, thick, and tan or brownish.

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