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
\N \N Mushrooms (ie., Chantrelles,
\N \N Oysters, Shiitake,
\N \N Lobster, Horn of Plenty,
\N \N Trumpets, Bears Head, etc.)
\N \N 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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