Wild and exotic jus
4 servings
Ingredients
| Quantity | 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 |
Directions
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