This recipe was written by the original owners of Madison’s, Bryan and Carolyn Madison, and can be found in the Findlay Market Cookbook.
Ingredients - Yield: 4-6 Servings
2 lbs. assorted wild and/or button mushrooms
2 cup chicken or vegetable stock
3 TBSP bacon grease or butter
6 TBSP all-purpose flour
½ cup buttermilk
4 cup whole milk
2 tsp minced garlic
1 TBSP dried thyme
¾ cup freshly grated Parmesan, plus more for serving
Salt and pepper to taste
Directions
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Gently clean the mushrooms with a damp towel or brush, and cut them into quarters.
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In a large stock pot, heat the stock over medium, add the mushrooms and simmer for about 5 minutes or until they’re tender.
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While the mushrooms are simmering, make a roux. Place the bacon fat or butter in another large saucepan and melt it over medium heat. Once the fat begins to bubble (but not brown) add the flour and whisk immediately until a paste is formed. Keep the paste on the heat for about a minute. Raise the heat to medium-high, start adding your milks, in any order, one cup or so at a time, whisking constantly into the paste. The paste will bubble and each time you add milk it will thin out. (Take care to not scorch the milk by reducing the heat if necessary.) Once all the milk is added and the liquid bubbles, the mixture will be thickened. To this, add the thyme, garlic, and parmesan, stirring until combined.
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Transfer this mixture to the pot with the stock and mushrooms, stirring to combine and bring to a bubble again. Season with salt and pepper to taste.
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Ladle into warmed bowls and top with additional grated Parmesan cheese. Thick slices of warm bread make a wonderful accompaniment. Enjoy!
