Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2.00 tablespoon | olive oil |
| 3.00 cup | sliced assorted wild mushrooms |
| 1 \N | emerils essence; see * note |
| ½ cup | chopped green onions |
| 1.00 cup | peeled; seeded, chopped tomatoes |
| 2.00 tablespoon | minced shallots |
| 1.00 tablespoon | minced garlic |
| 2.00 cup | veal reduction |
| 2.00 tablespoon | butter |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.
In a saute pan, heat the olive oil. When the oil is hot, saute the mushrooms for 2 to 3 minutes or until slightly wilted. Season with Emeril’s Essence. Add the green onions, tomatoes, shallots and garlic. Continue sauteing for 2 minutes. Season with Essence. Add the veal reduction and bring up to a boil. Reduce to a simmer and cook for 3 minutes. Stir in the butter. Season with salt and pepper.
Serve. This recipe yields ??
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2397 broadcast 03-22-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-22-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000