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Joe McFarland and his friend, chef Lasse Sorensen of Tom's Place in DeSoto, Ill., prepare a chicken dish flavored with a blend of wild oyster mushrooms picked by McFarland, along with dehydrated wild mushrooms and button mushrooms. Before preparing the dish, McFarland describes how he uses a dehydrator to preserve wild mushrooms, which can then be stored whole in sealed glass containers or ground into powder to be used as seasoning. Sorensen demonstrates how he rehydrates the dried mushrooms by soaking them in dry white wine for an hour or overnight in a refrigerator. Unique to this dish is a demi-glace – a concentrated sauce base made from veal bones. The demi-glace, although not required in this dish, can be made from scratch or purchased at a specialty food store.
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