The following recipe and images were submitted by Shelly Pelfrey. Mahalo for sharing your original recipe featuring local ingredients, Shelly!
8 cups roughly chopped Hamakua Ali'i Mushrooms 3 cloves of garlic, minced 8 Tablespoons of butter (1 stick) 2 Tablespoons of olive oil 1/2 cup plus 2 Tablespoons of All-Purpose flour 1 cup white wine (pinot grigio works well) 4 cups chicken or vegetable stock 1 Tablespoon salt
Gremolata 1/2 bunch of JA Farms cilantro, chopped 2 stalks of Yamamoto Farms green onion, chopped 1 clove of garlic Zest of 1 lemon 1 teaspoon salt
Roughly chop mushrooms and sweat in a large pot with the garlic, butter, olive oil and salt until the mushrooms have started to soften.
Add the wine and reduce the liquid by half.
Add the flour and continue cooking until the flour is fully moistened by the liquid. Slowly add your stock, continuously stirring so that lumps do not form.
Once all stock is added, continue cooking for 10 minutes on medium low, stirring occasionally. Mix together your gremolata ingredients and use for garnish. Serves 4.