Yield: 1 servings
|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|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
* Note: See the Emerils 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 Emerils 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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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