|¼ cup||unsalted butter; plus|
|1.00 tablespoon||unsalted butter; to butter ramekins|
|3.00 pounds||chanterelle mushrooms; torn in small pieces|
|1||; if they are large|
|1.00 tablespoon||chopped garlic|
|3.00 tablespoon||chopped shallots|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|1.00 tablespoon||chopped fresh thyme|
|¼ cup||grated parmesan cheese|
Preheat the oven to 325 degrees. Butter the 6 ramekins with the 1 tablespoon butter and set aside. In a large saute pan, melt the butter and cook the Chanterelles over medium heat for 5 minutes. Add the garlic, shallots, salt and pepper, and continue to cook for 8 more minutes or until the mushrooms are tender and all the juices are cooked down. Remove from the heat and cool slightly. Put 2 cups of the cooked Chanterelle mixture into the work bowl of a food processor or blender. Then add the thyme, egg yolks, egg, and cheese and process or blend until smooth. Fold this mixture into the remaining cooked Chanterelles, stirring to coat. Divide this mixture evenly between the 6 buttered ramekins. Place the ramekins in a baking dish with 3-inch-high sides. Put the baking dish in the center of the oven, and fill it with enough hot water to go ¾ of the way up the sides of the ramekins. Cover the ramekins with aluminum foil and bake for 50 to 60 minutes, or until firm. This recipe yields 6 side-dish servings Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2197 broadcast 11-29-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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