Mushroom Cobbler: Filling

4 qts cremini mushroom diced medium

2 qts oyster mushroom diced medium

2 cups dry shiitake (about 25 ea)

1 cup dried wild mush mix

2 large onions diced

4 shallots diced

⅓ bottle white wine

½ cup sherry wine

¼ cup sherry vinegar

1 tsp thyme

4 cups heavy cream

Salt & pepper to taste

Place dry mushrooms in sauce pan and just barley cover with hot water and bring to a low simmer 15 minutes

Sauté onions and shallots in olive oil and butter until translucent with golden edges

-Add in fresh mushrooms and sauté on med-high stirring often to get some color on them

-Remove soaking dry mush from water-reserve water for later…remove shiitake stems, and finely dice all mushrooms and add to pot

-Once all mushrooms all nice add in wines and vinegar…reduce by 50 %

-Add in thyme and cream, salt & pepper and about 1 cup reserved mushroom water

-Reduce by 25 % … Taste it!

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