Wild and exotic mushroom jus
1 Servings
Ingredients
| Quantity | 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 |
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 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