Herb steamed oyster mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pounds | oyster mushrooms |
| ¼ | cup | olive oil |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 5.00 | sprigs thyme | |
| 5.00 | sprigs rosemary | |
| 5.00 | sprigs sage | |
| 5.00 | sprigs parsley | |
| 10.00 | whole garlic cloves | |
| 2.00 | cup | white wine |
| 4.00 | radicchio leaves for cups | |
| 1.00 | recipe herb vinaigrette; see * note | |
Directions
* Note: See the "Herb Vinaigrette" recipe which is included in this collection.
In a bowl toss together the mushrooms with oil, salt and pepper.
Using the back of your knife, gently smash the herbs and place them into the bottom of the deep saute pan. Smash the garlic with the flat of your knife, place around the herbs. Pour wine over the herbs and garlic. Place a steamer pan into the deep saute pan. Fill the bottom of the steamer pan with a even layer of mushrooms. Cover the entire pan tightly with the foil. Place over a medium heat and steam for 10 minutes. Place the radicchio cups onto serving plates. Carefully remove the mushrooms and place in radicchio cups. Drizzle with the Herb Vinaigrette and serve. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2220 broadcast 08-28-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-07-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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