Chef Andrew Pettifer of Margaux’s dazzled the celebrity judges’ taste buds at last year’s Stone Soup Supper, being named Soup-erior chef with his Cream of Wild Mushroom with Duck Confit. Try Chef Andrew’s winning recipe yourself!
Ingredients
half cup diced onion
1 cup diced celery
3 cloves chopped garlic
1 cup oyster mushroom sliced
1 cup cremini mushroom sliced
1 cup button mushroom sliced
1 cup shiitake mushroom sliced
1 tablespoon wild mushroom powder
half tablespoon chopped thyme
half tablespoon chopped rosemary
2 cup madeira
4 cup chicken stock
1 quart cream
1 stick butter
Cooking Instructions
1. saute onion, celery, garlic & herbs in butter
2. add mushrooms & powder: let simmer
3. add madeira reduce by half
4. add chicken stock reduce by a third
5. add cream reduce by a third
6. season & garnish with confit duck or crispy duck sausage
Chef Andrew plans to keep the title of Soup-erior chef. Be sure to check out his new concoction, along with the more than ten other competing chefs on Wednesday, November 15 at the McKimmon Center.
