Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
2 tablespoons | Minced shallots |
1 tablespoon | Minced garlic |
2 cups | Sliced wild and exotic |
Mushrooms (ie., Chantrelles, | |
Oysters, Shiitake, | |
Lobster, Horn of Plenty, | |
Trumpets, Bears Head, etc.) | |
Salt and pepper | |
2 cups | 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 saut for 2-3 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. Place the bag on a platter. Using a knife open the top of the bag, exposing the sausage and potatoes. Spoon the mushroom jus over top. Garnish with parsley and fresh thyme sprigs.
Yield: 2 cups
ESSENCE OF EMERIL SHOW #EE2349