Mushroom Stew

• 1 tablespoon olive oil
• 1 cup carrots, scrubbed, 1/4-inch dice
• 2 cups Spanish onions, 1/4-inch dice
• 1/4 cup celery, minced
• 2 tablespoons garlic, minced
• 2 cups oyster mushrooms, quartered
• 2 cups assorted wild mushrooms (whatever's interesting at the market), cut into 1/2-inch pieces
• 1 cup dry sherry
• 1 cup dried porcini mushrooms
• 1 quart chicken stock or vegetable stock
• Pinch chopped fresh sage
• 1 cup loosely packed fresh spinach, chopped
• 1/2 cup enoki mushrooms, separated
• Kosher salt and cracked black pepper
• Garnish
• White truffle oil
• 1/2 cup grated Asiago cheese

1. In a large saucepan, heat the olive oil over high heat for 2 minutes, or until smoking hot. Decrease the heat to medium-high, and then add the carrots, onions, and celery. Saute the mixture for 5 minutes or until the ingredients are nearly caramelized.
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3. Add the garlic and the oyster and wild mushrooms, and then continue to saute the mixture for an additional 5 minutes, or until the vegetables are nearly browned. Immediately deglaze the pan with the sherry, and then bring to a boil for 1 minute.
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5. Add the dried mushrooms and the chicken or vegetable stock. Bring to a boil, decrease the heat to low, and simmer until the soup reaches the desired consistency. Swirl in the sage, spinach, and enokis, and then remove from the heat. Season it with the salt and pepper.
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7. To serve, evenly distribute the soup among serving bowls, drizzle with the truffle oil, and garnish with the Asiago cheese.

olive oil, carrots, spanish onions, celery, garlic, oyster mushrooms, mushrooms, sherry, porcini mushrooms, chicken, fresh sage, fresh spinach, enoki mushrooms, kosher salt, truffle oil, cheese

Taken from www.epicurious.com/recipes/member/views/mushroom-stew-51777641 (may not work)