Wild Mushroom Ragu`

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3 cups	711ml	Sliced assorted wild mushrooms
1/2 cup	31g / 1.1oz	Chopped green onions
1 cup	62g / 2.2oz	Chopped tomatoes - peeled and seeded
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
2 cups	474ml	Veal reduction
2 tablespoons	30ml	Butter
		Salt and black pepper

Recipe Instructions

In a saute pan, heat the olive oil. When the oil is hot, saute the mushrooms for 2 to 3 minutes or until slightly wilted. Season with Essence. Add the green onions, tomatoes, shallots and garlic. Continue sauteing for 2 minutes. Season with Essence. Add the veal reduction and bring up to a boil. Reduce to a simmer and cook for 3 minutes. Stir in the butter. Right before serving, add the gnocchi.

Saute for 1 to 2 minutes, just to warm the gnocchi. Place the fillet in the center of the plate. Spoon the gnocchi and ragu around the beef. Garnish with fried spinach, chives and Essence.

From Essence of Emeril Show # 2397

Source:
Emeril Lagasse

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