Mushroom shallot sauce for lamb
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | ounce | Dried porcini mushrooms |
| (or dried So. American type) | ||
| 3 | cups | Beef stock; fresh or canned |
| 2 | cups | Chicken stock; fresh or canned |
| ½ | cup | Dry red wine |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Olive oil |
| ½ | cup | Shallot; minced |
| ½ | pounds | Fresh mushrooms; chopped |
| 2 | tablespoons | Fresh mint; chopped |
| Freshly-ground black pepper; to taste | ||
| Salt; to taste | ||
Directions
In a small bowl soak the dried mushrooms in ¾ cup of warm water for 45 minutes. Drain and chop the mushrooms, discarding the liquid. In small pot combine the beef stock, chicken stock and wine and simmer, uncovered, for 20 minutes. Heat a frying pan and add the butter, olive oil and shallots.
Saute until the shallots are tender. Add the fresh mushrooms to the pan and saute until tender. Add the drained and chopped dried mushrooms to the pot of stock, along with the sauteed mushroom mixture. Simmer gently, uncovered, for 1 hour. Add the mint and salt and pepper to taste.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-15-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-28-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.