Wild and exotic mushroom jus

Yield: 1 Servings

Measure Ingredient
2 tablespoons Olive oil
2 tablespoons Minced shallots
1 tablespoon Minced garlic
2 cups Sliced wild and exotic mushrooms (ie.; Bears Head, Chantrelles, Oysters, Lobster, Horn of Plenty, Shiitake, Trumpets, etc.)
Salt; to taste
Freshly-ground black pepper; to taste
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 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@...

11-13-1997

Recipe by: Emeril Lagasse

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