| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce06 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Oyster mushrooms |
| 1/4 |
c |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 5 |
|
Sprigs Thyme |
| 5 |
|
Sprigs Rosemary |
| 5 |
|
Sprigs Sage |
| 5 |
|
Sprigs Parsley |
| 10 |
|
Whole Garlic cloves |
| 2 |
c |
White wine |
| 4 |
|
Radicchio leaves for cups |
| 1 |
|
Recipe Herb Vinaigrette; see * Note |
INSTRUCTIONS
* Note: See the "Herb Vinaigrette" recipe which is included in this
collection.
In a bowl toss together the mushrooms with oil, salt and pepper. Using the
back of your knife, gently smash the herbs and place them into the bottom
of the deep saute pan. Smash the garlic with the flat of your knife, place
around the herbs. Pour wine over the herbs and garlic. Place a steamer pan
into the deep saute pan. Fill the bottom of the steamer pan with a even
layer of mushrooms. Cover the entire pan tightly with the foil. Place over
a medium heat and steam for 10 minutes. Place the radicchio cups onto
serving plates. Carefully remove the mushrooms and place in radicchio cups.
Drizzle with the Herb Vinaigrette and serve. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2220 broadcast 08-28-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-07-1996
Recipe by: Emeril Lagasse
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