Wild And Exotic Mushroom Jus Recipe
Yield: 1 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., Bears Head, Chantrelles, Oysters, Lobster, Horn of Plenty, Shiitake, Trumpets, etc.)
Salt, to taste
Freshly-ground black pepper, to taste
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 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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-13-1997
Recipe by: Emeril Lagasse
Source from luhu.jp
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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-13-1997
Recipe by: Emeril Lagasse
Source from luhu.jp