On the Go with Danielle Rollins MUSHROOM FRICASSEE 1 pound fresh wild mushrooms, such as morel, shiitake or chanterelle ½ cup unsalted butter, divided ¼ cup all-purpose flour 2 tablespoons olive oil 3 shallots, sliced ½ cup dry white wine 3 cups organic chicken broth 1 bay leaf 2 sprigs fresh thyme 1 sprig parsley Dash of Cognac Sea salt and freshly ground black pepper 64 PEACHYTHEMAGAZINE.COM Remove stems and any dirt from mushrooms, using a damp cloth; cut into large pieces. Melt ¼ cup butter with flour in a medium-size saucepan over low heat, stirring occasionally for about 10 minutes and making sure that the roux does not brown. Reserve. Heat oil with remaining ¼ cup butter over medium-high heat. Add mushrooms, being careful not to crowd the pan, and sauté; you may have to do this in several batches. Avoid stirring too frequently in order to allow mushrooms to brown. Add shallots and reduce heat to medium. Cook until shallots are translucent; deglaze pan with wine then let alcohol evaporate, about two minutes. Add broth and roux and stir. Tie bay leaf, thyme and parsley together with kitchen string and add to mushrooms. Let cook until stock is reduced by half. Add Cognac and season with salt and pepper to taste. Cool in an ice bath and refrigerate, or keep warm if using immediately.