Yield: 1 servings
|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||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@...
Recipe by: Emeril Lagasse
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