Ingredients
1 pound assorted wild mushrooms, such as cremini, hedgehog, shiitake, or oyster
2 tablespoons unsalted butter
1/4 cup minced shallots, (about 2 large)
2 sprigs fresh thyme
1/4 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 1/2 cups heavy cream
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon white truffle oil, optional
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh marjoram, leaves
Potato Gnocchi
Preparation
Bring a large pot of cold water to a boil. Remove stems from shiitake mushrooms, and trim stems of others. Cut all the mushrooms into 1/4-inch slices, and set aside.
In a large skillet, melt butter over medium-low heat. Add shallots, and cook until translucent, about 3 minutes. Raise heat to medium high, add mushrooms and thyme sprigs, and cook until mushrooms begin to brown on the edges, about 4 minutes. Remove thyme, add chicken stock, and reduce to 1 tablespoon, about 30 seconds. Add cream, salt, and pepper, cooking until cream thickens slightly, about 2 to 3 minutes.
Drop precooked gnocchi into the pot of boiling water, and cook until heated through, about 3 minutes. (If gnocchi are prepared in advance but not yet cooked, boil them as described in Step 4 of the Potato Gnocchi recipe.) Lift gnocchi out of the water with a slotted spoon or skimmer, and transfer to the mushroom sauce, stirring until evenly coated; cook for about 1 to 2 minutes. Divide among 6 plates, drizzle with truffle oil (if using), and garnish with grated Parmesan cheese and marjoram leaves. Serve immediately.
