Mushroom Syrup

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Mushroom Syrup

1 lb white button mushrooms, dry sautéed until they release juice, then combine with

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3-4 shallots, sliced

3 garlic cloves

6 pieces thyme

1/2 c porcini

Cover with water, about 4 c.

Simmer til strong, then strain, then reduce.

Add about 2 oz very cold butter at end, whisk in piece by piece, until fully incorporated.

Should look like and he as thick as oil.

Can serve with polenta, risotto cakes, halibut.