- 5 lbs white mushrooms, chopped
- 4 small pablano peppers, diced
- 1 small yellow onion, diced
- 1 bottle white cooking wine
- 4 cups veggi stock
- 2 quarts heavy cream
- 1.5 cups cojita cheese
- Salt and pepper to taste
Saute the onions in olive oil, add mushrooms, cook until all liquid has been reduced by half, then add pablano peppers.
Add white wine, bring to a boil and let reduce by 1/3.
Add veggie stock, simmer, then add cream.
Add roux to thicken.
Salt and pepper to taste.
Finally, add cheese.