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Dean Corbett’s Mushroom Fume


This is recipe from the late Dean Corbett, an iconic Louisville chef. A homemade beef stock made from pastured beef bones will make a lovely bath for plenty of mushroom, red wine & finished with a dash of cream.

Ingredients: beef bones, chicken bones, chicken feet, onion, garlic, tomato paste,  bay leaves, mushroom, red wine, cream, corn starch, salt


1 quart


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