Wild and exotic jus

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

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