Wild mushroom ragu

Yield: 1 servings

Measure Ingredient
2.00 tablespoon olive oil
3.00 cup sliced assorted wild mushrooms
1 emeril’s 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 salt; to taste
1 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

Similar recipes