Wild Mushroom Julienne

I was getting a bit overwhelmed with the amount of mushrooms I had collected that were sitting in the freezer. I had about 2 pounds of various boletes and five pounds of trimmed chicken of the woods. A julienne seemed to be a great way to use it up while showcasing the flavors of the mushrooms. I made this slightly lighter (using a milk and roux) version because it can be really heavy and rich.

I think my favorite way of serving it is slathered on toast with some eggs in the morning. Almost like a truffled benedict.

Ingredients

• 2 tablespoons butter
• 1 tablespoon chopped garlic
• 1 tablespoon minced parsley
• 1 cup chicken of the woods, bite sized
• 1 cup boletes, bite sized
• 1 tablespoon flour
• 1/2 cup milk
• 2 tablespoons sour cream
• 1/2 cup shredded cheese (Parmesan, Swiss, Gruyere, or Cheddar)
• 1 tablespoon white wine
• Salt and Pepper to Taste

1. In a pan over medium high heat, sautee garlic in butter until fragrant. Add chicken of the woods and boletes and cook until tender. Add white wine.
2. Add flour and cook until golden. Stir in milk and heat until smooth and thickened.
3. Add minced parsley, salt and pepper to taste, and remove from heat.
4. Combine with sour cream. Top with cheese. Optionally place into an oven safe crock and broil for about 5 minutes or until cheese is melted and slightly charred.