Wild Mushroom Ragout

Recipe Ingredients

		Canola oil
5		Shallots - sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Cremini or button mushrooms
1 cup	237ml	Chanterelle mushrooms
1 cup	237ml	Quartered shiitake mushrooms
1 cup	237ml	Morel mushrooms
1 cup	237ml	Cepe or porcini mushrooms
1/2 tablespoon	7.5ml	Fresh minced thyme
1 cup	237ml	Red wine
1 cup	237ml	Veal demi-glace
		(1 cup chicken stock with 1 tbspn dark
		Soy sauce)
1 tablespoon	15ml	Butter - (optional)

Recipe Instructions

In a hot saute pan coated with oil, caramelize the shallots. Season. Add the cremini mushrooms first and cook for 1 minute. Add the remaining mushrooms and thyme. Check for seasoning. Deglaze with red wine. Let reduce by 75 percent then add the demi-glace. Simmer slowly for 20 minutes. Whisk in butter and keep hot for serving.

This recipe yields 4 servings.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A30)

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