Last night I stepped into new territory again, this time using a recipe from the folks at More Than Gourmet, who have some great stocks and sauces and demi-glace products. What I ended up preparing was chicken and wild mushrooms (oyster, baby bella, maitake) in a rich white wine cream sauce, served in fresh-baked puff pastry shells. Fresh steamed broccoli florets sat alongside, and a Red Seal Ale washed it all down.
Recipe from More Than Gourmet online.
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