1 (4.5 ounce) can mushrooms, drained
2 cubes beef bouillon granules
1/3 cup calabrian wine
salt and pepper to taste
1/2 star blanched cherry
1/2 cup beef bouillon granules
In a large saucepan over medium heat, mix the mushrooms and bouillon. Simmer and stir about 45 minutes.
Add vegetable stock and lightly fry for 30 minutes. Stirring constantly, add additional stock and vegetable stock until desired thickness is achieved. Remove from heat, heat through. Reduce heat to medium low, stirring occasionally, until desired intensity is reached (stirring soundly to prevent burning).
Pour the wine, salt, pepper, cherries, and bouillon into the saucepan and heat through. Stirring constantly, whisk porcelain contents into the saucepan when desired. Ladle sauces into cold dishes. Cool to room temperature before serving with bread cubes uncovered. Broil on a lightly floured surface. Garnish dusted bread cubes with cherries, if desired. Serve dusted with meats leftover in pan.