Stewed Exotic Mushrooms With Gnocchi Port Wine Sauce Recipe

• 4 ounce cremini mushrooms stems off, washed,
•     cut into wedges, (stems saved for stock)
• 4 ounce porcini or possibly chanterelle mushrooms stems off, washed,
•     cut into wedges, (stems saved for stock)
• 4 ounce shiitake mushrooms stems off, washed,
•     cut into wedges, (stems saved for stock)
• 4 ounce button mushrooms stems off, washed,
•     cut into wedges, (stems saved for stock)
• 4 ounce oyster mushrooms stems off, washed,
•     cut into wedges, (stems saved for stock)
• 1 Tbsp. extra virgin olive oil
• 1 x shallot peeled, minced
• 1 x garlic clove peeled, minced
• 4 ounce port wine
•     Mushroom Stock (see below))
• 2 ounce heavy cream
• 1 Tbsp. butter
• 1 Tbsp. grated Parmesan cheese
• 1/4 tsp fresh marjoram
• 1 lb store-bought frzn gnocchi cooked
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 lrg onion sliced
• 1 x celery stalk minced
• 1 x carrot minced
• 3 x garlic cloves peeled, smashed
•     All mushroom stems washed
• 1 tsp whole black peppercorns
• 1 x bay leaf
• 1 sm bundle parsley and thyme tied

Directions