Porcini Jus

This stock is incredibly funky and rich, and it’s what we use for practically everything that would normally call for a demiglace or a brown stock. This porcini stock is thicker than your average stock, and if you thicken it further with a little cornstarch, it makes for an excellent gravy on its own. We love it especially around the holidays; it’s what we serve alongside our mushroom terrines and wellingtons for Thanksgiving and Christmas.