Wild & exotic mushroom jus

Yield: 1 servings

Measure Ingredient
2.00 tablespoon olive oil
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
2.00 cup sliced wild and exotic mushrooms
1 (ie.; bears head, chantrelles,
1 lobster; horn of plenty, shiitake,
1 trumpets; etc.)
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 cup mushroom broth

In a saute pan, heat the olive oil. When the oil is hot, saute the shallots and garlic for 1 minute. Add the mushrooms and saute for 2 to 3 minutes or until the mushrooms start to wilt. Season with salt and pepper. Stir in the mushroom broth and bring up to a boil. Remove from the heat. This recipe yields 2 cups.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2349 broadcast 11-13-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

11-13-1997

Recipe by: Emeril Lagasse

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