We do not always eat meat. Vegetables and pasta sometimes make it to our plate. Today's meal of rib eye steaks included some home made pasta and mushrooms. We had a secret ingredient to add to our mushrooms. A visit to Cassie at Garden Girl Farms produced a few dozen eggs that will be perfect for fresh pasta. As I was leaving Cassie gifted me a jar of chicken stock. This liquid gold was made from some roosters that had been simmering in a pot for the last three days. It was a beautiful hue of gold. It was thick, rich and smelled heavenly.
Garlic, wine, salt and pepper was added to this pan of simmering mushrooms. A few tablespoons of this liquid gold put this fungus over the top delicious. I wish I had the time to simmer stock for three days because this is a special ingredient. Just a few tablespoons was all we needed. This is some concentrated magic. Thanks Cassie.