Shallot and shiitake saute
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| ⅓ | cup | Marble-size whole shallot bulbs; peeled and trimmed |
| 2 | cups | Fresh shiitake mushrooms; about 1/2 pound, stems removed and caps cut crosswise into 1/2-inch-wide strips |
| 1 | tablespoon | Balsamic vinegar |
| 3 | tablespoons | Demi-glace or jellied stock |
| Salt and pepper to taste | ||
| 2 | tablespoons | Minced flat-leaf parsley |
Directions
In a large skillet, heat the butter over medium high heat until slightly browned. Reduce heat, add the shallots, and sauté 7 to 10 minutes, or until golden brown. Add the mushrooms and sauté until soft, about 2 to 3 minutes.
Add the vinegar and demi-glace, stirring to blend. Season with salt and pepper. Spoon onto individual serving plates and sprinkle with parsley.
Makes 4 servings.
Posted to TNT Recipes Digest by heartnhome@... on Apr 28, 1998