Wild And Exotic Mushroom Jus Recipe - Cooking Index
2 tablespoons | 30ml | Olive oil |
2 tablespoons | 30ml | Minced shallots |
1 tablespoon | 15ml | Minced garlic |
2 cups | 474ml | Sliced wild and exotic mushrooms |
(ie., Bears Head, Chantrelles, Oysters, | ||
Lobster, Horn of Plenty, Shiitake, | ||
Trumpets, etc.) | ||
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
2 cups | 474ml | Mushroom broth |
In a saute pan, heat the olive oil. When the oil is hot, saute the shallots and garlic for 1 minute. Add the mushrooms and saute for 2 to 3 minutes or until the mushrooms start to wilt. Season with salt and pepper. Stir in the mushroom broth and bring up to a boil. Remove from the heat.
This recipe yields 2 cups.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2349 broadcast 11-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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