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Braised Exotic Mushrooms

Type: Vegetables
Courses: Side dish
Serves: 6 people

Recipe Ingredients

2 lbs 908g / 32ozAssorted wild and exotic mushrooms
  (morels, chanterelles, shiitake or oyster)
1/4 cup 49g / 1.7ozMelted unsalted butter
3 cups 438g / 15ozShallots - peeled, chopped fine (large)
1 cup 237mlChicken stock
  Reserved juice from soaking dried
  Mushrooms if any
1/4 cup 59mlDry white vermouth
1/2 cup 118mlHeavy cream
3 tablespoons 45mlChopped fresh thyme
3 tablespoons 45mlChopped chives
1 teaspoon 5mlSalt
1 teaspoon 5mlFreshly-ground black pepper

Recipe Instructions

Remove any hard fibrous stems from the mushrooms. Wash morels very carefully to remove all sand and dirt. Brush the remaining mushrooms with a damp cloth or mushroom brush to remove excess dirt. Slice the mushrooms in half or quarters depending on size.

Heat butter in a large skillet over high heat until hot. Add the chopped shallots and saute until translucent. Add the mushrooms to the shallot butter mixture. Saute until the mushrooms begin to wilt, about 7 to 8 minutes. Add the chicken stock or reserved mushroom-soaking liquid. Bring to a boil, then reduce to a simmer and allow the liquid to cook off in the uncovered saute pan.

By the time the liquid has cooked off, the mushrooms should be tender. Add the vermouth and allow to cook for 1 minute before adding the cream. Heat the cream to just below the boil and add the herbs, salt, and pepper and serve immediately.

This recipe yields 6 servings.

MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A45 broadcast 05-03-1997) - Downloaded from their Web-Site -


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