This recipe is adapted from the NYTimes Jewish Cookbook, which adapted it from Design Cuisine.
2 1/2 pounds fresh mushrooms (caps & stems)
(I used porcini, shitake, button and portobello, but you could use a nice combination of almost anything.)
5 tablespoons olive oil (but really, who measures olive oil?)
2 garlic gloves, crushed
3 large shallots, finely chopped
2 tablespoons finely chopped parsley leaves
1 quart vegetable broth (water will do, but it won’t be as tasty)
1 cup firmly packed pureed cooked white potato
Salt to taste
Freshly ground black pepper to taste
1) Rinse mushrooms quickly and drain immediately. Dry and finely chop in food processor, leaving a couple of mushrooms sliced. With hot oil in large sautee pan, sautee the mushrooms, in batches a single layer deep. When all the mushrooms are cooked, including the sliced ones, return them to the pan, add garlic and shallots and satuee for two minutes longer.
2) In a separate pot, bring the broth to a simmer, Add the pureed potato and stir. Add the mushrooms and slices and any juices to the broth; add the parsley and season with salt and pepper. Allow to steep for a few minutes and serve!