2 large shallots, finely minced
1 large clove garlic, grated or run through a garlic press
3 tbsp. unsalted butter
2 tbsp. olive oil
4 lbs. assorted sliced mushrooms (e.g., button, crimini, shiitake, oyster, etc.)-ok to use all button mushrooms
1/2 tsp. grated nutmeg
3/4 cup Madeira
12 cups unsalted chicken broth
2 1/2 tsp. kosher salt
1 tsp. black pepper
1. Heat the butter and olive oil in a large, heavy pot over medium heat. Add the shallots and garlic and cook until translucent.
2. Add the mushrooms and toss well to combine. Cover and cook over medium-low heat until softened. Season with ground nutmeg.
3. Uncover and add the Madeira. Cook 5 minutes or until reduced.
4. Add the chicken stock. Season with salt and pepper and bring to a boil. Reduce heat to a simmer, cover and cook 1 hour.
5 Adjust seasonings to taste. If desired, add an extra splash of Madeira before serving.