I have 3/4 G of mushroom stock and need some help. I have made at least 12 variations of mushroom soup and mushroom sauces to date. Any ideas on what else I can make with it? I assume I can make a veloute of some sort? Thanks for your time..
mushroom risotto, fresh baby artichoke and mushroom pasta, mushroom crepes with fresh mushrooms and the sauce from the stock, mushrooms in puff pastry (like a spanakopita but with mushrooms) and the sauce as a condiment.
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