Wild And Exotic Jus Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
2 tbsp: Minced shallots,
1 tbsp: Minced garlic,
2 cup: Sliced wild and exotic,
Mushrooms, (ie., Chantrelles,
Oysters, Shiitake,
Lobster, Horn of Plenty,
Trumpets, Bears Head, etc.)
Salt and pepper,
2 cup: 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 saut
for 2-3
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. Place the bag on a platter. Using a knife open the
top of the bag, exposing the sausage and potatoes. Spoon the
mushroom jus over top. Garnish with parsley and fresh thyme sprigs.
Yield: 2 cups
ESSENCE OF EMERIL SHOW #EE2349
Source from luhu.jp
shallots and garlic for 1 minute. Add the mushrooms and saut
for 2-3
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. Place the bag on a platter. Using a knife open the
top of the bag, exposing the sausage and potatoes. Spoon the
mushroom jus over top. Garnish with parsley and fresh thyme sprigs.
Yield: 2 cups
ESSENCE OF EMERIL SHOW #EE2349
Source from luhu.jp
Tags
Emeril