02 Nov
  • By Jordan Hewitt
  • Cause in

Cream of Wild Mushroom with Duck Confit | Chef Andrew Pettifer

Chef Andrew Pettifer of Margaux’s dazzled the celebrity judges’ taste buds at last year’s Stone Soup Supper, being named Soup-erior chef with his Cream of Wild Mushroom with Duck Confit. Try Chef Andrew’s winning recipe yourself!

Ingredients

half cup diced onion
1 cup diced celery
3 cloves chopped garlic
1 cup oyster mushroom sliced
1 cup cremini mushroom sliced
1 cup button mushroom sliced
1 cup shiitake mushroom sliced
1 tablespoon wild mushroom powder
half tablespoon chopped thyme
half tablespoon chopped rosemary
2 cup madeira
4 cup chicken stock
1 quart cream
1 stick butter

Cooking Instructions

1. saute onion, celery, garlic & herbs in butter
2. add mushrooms & powder: let simmer
3. add madeira reduce by half
4. add chicken stock reduce by a third
5. add cream reduce by a third
6. season & garnish with confit duck or crispy duck sausage

Chef Andrew plans to keep the title of Soup-erior chef. Be sure to check out his new concoction, along with the more than ten other competing chefs on Wednesday, November 15 at the McKimmon Center.


Get your Stone Soup Supper advance tickets before they’re gone!