1. Soak dry mushrooms of your choice in warm water for 1 to 2 hours or best overnight in the
chiller. Wash them well to remove dirts. Place them in a small pot with plenty of water. Bring
to boil and simmer about 1 hour. Strain and chop finely.
2. Wash the button and Portobello mushrooms. Remove the stem of the Portobello but keep
the hat whole. Dice the button and wild mushrooms.
3. Chop the shallots and garlic.
4. Warm up medium size pot, add butter and sweat off the chopped shallots and garlic, add a
bit of salt and herbs, cook till soften.
