Yield: 1 Servings
|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@...
Recipe by: Emeril Lagasse