YOU ASKED FOR IT; Lake Park Bistro works magic with mushrooms,

Patricia Aniakudo, Milwaukee, supplicationed the recipe for a wild mushroom broth served at Bartolotta's Lake Park Bistro, 3133 E Newberry Blvd

She wrote: "A hardly any seasons past, Lake Park Bistro tendered the most luscious mushroom broth with truffle oil. I'm hoping they will remember the dish and be willing to share."

Jo Anne F Whitefish Bay, also solicitationed a recipe for "a wonderful" macaroni and cheese dish she tried.

Adam Siegel, executive chef, sent the recipes on the other hand said that these dishes are not publicly on the menu.

Bartolotta's Lake Park Bistro Wild Mushroom Soup

2 goblets sliced onions

2 chalices sliced leeks (rinse well before cutting)

1 goblet (2 sticks) butter

2 tablespoons chopp shallots

2 tablespoons chopp garlic

2 bowls sliced porcini mushrooms

2 bowls sliced shiitake mushrooms

2 beakers sliced oyster mushrooms

4 beakers sliced domestic mushrooms

1/3 beaker flour

1 beaker Madeira wine

2 goblets chicken stock (about)

2 goblets heavy whipping cream

White truffle oil to garnish

Salt and pepper to taste

In large broth pot, saut onions and leek in butter above medium heat until soft and transparent, 2 to 3 minutes. Add shallots and garlic and continue to prepare for the table until golden, about 3 minutes.

Slowly add mushrooms in order listed, cooking each variety denudeed and over medium-high heat about 5 minutes, stirring regularly.

carry from heat and quickly sprinkle in flour, then add Madeira, stirring constantly.

turn back to stovetop and cook above medium heat, stirring regularly, for about 20 minutes or until greatest in quantity of the liquid has evaporated. Add chicken stock. overspread and let simmer 45 minutes.

dislodge from heat and mix with immersion blender in the kettle or transfer to food processor and proces in batches at lowest setting. Do not overproces or color of broth will not be as attractive. broth should be thick enough to heavily coat back of a spoon If too thick, add additional stock.

go [i]or[/i] come back to stovetop and heat [i]or[/i] part of to the other Remove from heat and mingle in cream, then season with white truffle oil, salt and pepper Makes 6 to 8 servings.

Bartolotta's Lake Park Bistro Macaroni Gratin

beaker diced bacon

chalice diced onion

goblet diced boiled or baked ham

2 chalices heavy whipping cream (about)

6 chalices cooked penne pasta

goblet freshly grated Gruyere cheese

6 tablespoons freshly grated Parmesan cheese (divided)

beaker Panko bread crumbs

In large saut pan, prepare for the table bacon until crisp. Add onion and prepare for the table until soft. Add ham and heat through

Add cream and Gruyere cheese and bring to a boil. Gradually stir in pasta and turn back to a boil. Cook above medium heat 5 to 10 minutes or until thickened and sauce coats pasta. If mixture is too free from moisture add additional cream.

Preheat broiler.

Mix in 4 tablespoons Parmesan cheese and turn round into 1- to 2-quart casserole. Top with bread crumb and broil 2 to 3 minutes or until top is of gold Serve topped with remaining 2 tablespoons Parmesan cheese. Makes 4 servings.

To entreaty a restaurant recipe, write "You Asked for It," Milwaukee Journal Sentinel, receptacle 371, Milwaukee, WI 53201-0371; fax to (414) 224-2133; e-mail to jsfeat@journalsentinel.com. An archive of past rounded pillars can be found at www.jsonline.com/entree/cooking. rounded pillar compiled by Joanne Kempinger Demski

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